1 can organic corn or ½ package organic frozen corn
1 jar organic salsa
1 package gluten-free corn tortillas
1.5 cups grated cheddar cheese
1 8oz brick of organic cream cheese, softened
¼ cup chopped green onions
olive oil
salt, chili powder, taco seasoning (optional)
Garnishes:
Cilantro
Sour Cream
Chips and Salsa
Instructions
In a medium pan, combined 1 cup of cooked brown rice, 1 can of organic black beans (rinsed and drained), ½ package of frozen organic corn and 1 jar of organic salsa. Heat just until the frozen corn begins to thaw and soften. Season with a little salt, chili powder and taco seasoning. Remove from heat and set aside.
In a small bowl, combine 1 brick of softened cream cheese and 1 cup grated cheddar cheese. (Reserve some cheddar cheese for final top of casserole.) Stir until well combined. Stir in ¼ cup chopped green onions. Set aside.
Grease a casserole dish with olive oil. Add a small amount of the black beans and rice mixture to the bottom of the dish, just enough to thinly cover the bottom. On top of that, layer the corn tortillas. I cut mine to fit the dish, but overlapping is fine, too. Layer the dish in this order:
- Thin layer of black beans and rice mixture on top of well-oiled casserole dish
- First layer of corn tortillas
- Layer of black beans and rice mixture on top of first layer of corn tortillas
- Second layer of corn tortillas
- Carefully spread and layer the cream and cheddar cheese and green onion mixture on top of corn tortillas.
- Third layer of corn tortillas
- Add any remaining black beans and rice mixture and sprinkle remaining cheddar cheese on top.
Cover with foil and bake at 350° for approximately 45 minutes or until cheese on top is melted and bubbly.
Serve with cilantro, salsa and chips and sour cream.
Recipe by Zesty Olive - Simple, Tasty, and Healthy Recipes at http://zestyolive.com/black-beans-and-rice-mexican-lasagna/