Black Bean Taco Casserole

• Vegetarian

• Produce

  • 1 box Black beans
  • 1 cup Corn, frozen kernels
  • 2 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 Jalapeno
  • 1/2 tsp Oregano
  • 1 Tomato, large
  • 1 Yellow onion, medium

• Pasta & Grains

  • 1 cup Brown rice, cooked

• Baking & Spices

  • 1 tsp Chili powder

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 3 Tortilla wraps, Gluten free

• Dairy

  • 2 cups Cheddar cheese
  • 1 cup Greek yogurt, plain

Found on stephaniesain.com

Description

Ingredients

• 1 tbsp. olive oil
• 1 medium yellow onion chopped
• 2 cloves garlic finely chopped
• 1 box/can black beans drained and rinsed(11-14 ounces)
• 1 cup frozen corn kernels rinsed
• 1 jalapeno seeded and chopped(optional)
• 1 large tomato chopped
• 1 tsp. chili powder
• ½ tsp. cumin
• ½ tsp. garlic powder
• ½ tsp. oregano
• 1 cup cooked brown rice*
• 1 cup plain greek yogurt(I use full fat)
• 3 Gluten free tortilla wraps
• 2 cups shredded cheddar cheese

Directions

• Preheat oven to 350 degrees.
• Meanwhile heat olive oil in pan over medium heat. Add onion and garlic and saute 2-3 minutes until fragrant.
• Add black beans, corn, jalapeno, tomato, spices, brown rice, and yogurt and combine well.
• Cook another 6-8 minutes and set aside.
• In 9 by 9 casserole pan you will start by layer ⅓ of bean mixture, cheese, then tortilla.
• Repeat layering ending with tortilla and cheese on top layer.
• Bake covered in preheated oven 30 minutes.
• Allow to cool ten minutes prior to serving.