This super-easy, comfort-food casserole can be quickly thrown together from ingredients kept on hand in your pantry and freezer. The ingredient amounts are general guidelines only – feel free to adjust amounts and add optional ingredients according to your own taste.
1 package corn tortillas, torn into pieces (check labels for brands containing just corn and lime, no-added fats)
1 package frozen corn, about 10 oz, thawed - could also use 1 can of corn
2 jars salsa (16 oz)
2-3 cups cooked brown rice
2 cans black beans, rinsed and drained
Optional ingredients -
onion, chopped (should be no-oil sautéed until soft before adding)
green and/or red bell pepper, diced (should be no-oil sautéed until soft before adding)
This recipe can be made either in a microwave-safe large covered casserole dish in the microwave or conventional oven, or in a large, heavy lidded skillet on the stovetop.
1. If using diced onion or peppers, sauté these ingredients in a dry pan until soft.*
2. Add ½ jar of salsa to bottom of casserole dish or skillet. If using, add cooked onion and/or peppers. Layer remaining ingredients, ending with a layer of about ¼ of the torn tortillas topped with ½ jar of salsa.
3. If using a casserole dish, cover casserole and microwave for about 10 minutes, or until heated through. If using a skillet, cover and heat on medium-low, stirring every couple of minutes until heated through.
4. Serve with hot sauce, if desired, and Parma-Nut topping.
*No-oil sautéing – sautéing or stir-frying without added fat.
Heat pan or pot over medium or medium-high heat and add chopped onions and/or other vegetables.). Cook, stirring, until vegetables begin to brown and stick slightly. Add 1 or 2 tablespoons of liquid (water, vegetable broth, wine, etc.) and continue cooking and stirring, adding just enough water to keep vegetables from sticking, to desired doneness.