Southwest Black Beans Polenta Casserole (Vegetarian, Gluten Free

• Produce

  • 1 Avocado slices on top
  • 1 tsp Garlic
  • 1/2 tsp Garlic powder
  • 1 Green onion or cilantro
  • 1/4 cup Onion

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne
  • 1/2 tsp Chili powder
  • 2 tbsp Coconut flour or other gluten free flour
  • 1 Optional red pepper flakes
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Butter or olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 4 oz Cheese, natural

• Other

  • 15 oz (around 3 cups organic cooked black beans (canned works if not soaking or making from scratch

Found on cottercrunch.com

Description

Ingredients

• 3 1/2 cups cooked non gmo polenta (see notes for cooking instructions if needed)
• 1 tbsp butter or olive oil
• 1 tsp minced garlic (1 clove)
• 1/2 tsp sea salt divided
• 1/2 tsp chili powder
• 2-3 tbsp coconut flour or other gluten free flour of choice
• 2 eggs
• 15 oz (around 3 cups) organic cooked black beans (canned works if not soaking or making from scratch)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne
• 1/2 tsp black pepper
• 3/4 c to 1 cup roasted bell peppers (canned fire roasted tomatoes (drained), or canned green chiles also work). I used 4-6 roasted hatch green chile peppers.
• 1/4 cup chopped onion
• 4 oz shredded natural cheese (Monterey jack, parmesan, etc)
• 1 green onion or cilantro to garnish - chopped
• Avocado slices on top
• Optional red pepper flakes

Directions

• Preheat oven to 350F.
• In a large bowl place your cooked polenta (see notes for cooking), garlic, salt, chili powder, 1/4 tsp sea salt, 2 eggs, and coconut flour. Mix thoroughly.
• Next oil or grease a 9x13 casserole dish.
• Place polenta at the bottom of dish and pack it evenly into the sides. It should make a nice bottom layer for the casserole. If your polenta is too runny or moist, I suggest baking it first at 350F for 15 -20 minutes, then removing and add the rest of your layers to bake again.
• Layer your chile peppers (drained if using canned) on top of your polenta. Spread it out evenly.
• Next drain and rinse your black beans.
• Place in a bowl. Add your cumin, garlic, the other 1/4 tsp salt, pepper, cayenne, and onion. Toss all together.
• Layer your black beans on top of your chile peppers.
• Finally add your cheese evenly on top of beans. Feel free to add more than 4oz if desired.
• Place casserole dish in oven middle row for 30 minutes.
• Cover and bake an additional 5 minutes.
• Broil last minute if you want crispy edges and cheese.
• Remove from oven.
• Add any additional seasoning if desired. Salt, pepper, red pepper flakes.
• Garnish with green onion or cilantro (1/2 cup or more).
• Add avocado slices before serving.