Mexican Bean & Corn Casserole Recipe

Name: Mexican Bean & Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beans; 1 cup dried pinto bean, soaked; 1 garlic clove; 1 teaspoon cumin seed; 3 cups water; Vegetables; 1 teaspoon extra virgin olive oil; 1 onion, chopped; 1/2 teaspoon sea salt; 1 garlic clove, minced; 1/2 red bell peppers or 1/2 green bell pepper, chopped; 1 cup chopped zucchini or 1 cup shredded green cabbage; 2 teaspoons ground cumin; 1 teaspoon oregano; 1/2 cup organic tomato sauce; 1/4 cup water; Polenta; 3 cups water; 1 teaspoon sea salt; 1 tablespoon extra virgin olive oil (or butter); 1 cup polenta; 1 tablespoon parmesan cheese (optional)

Servings: persons

Beans
1 cup dried pinto bean, soaked
1 garlic clove
1 teaspoon cumin seed
3 cups water
Vegetables
1 teaspoon extra virgin olive oil
1 onion, chopped
1/2 teaspoon sea salt
1 garlic clove, minced
1/2 red bell peppers or 1/2 green bell pepper, chopped
1 cup chopped zucchini or 1 cup shredded green cabbage
2 teaspoons ground cumin
1 teaspoon oregano
1/2 cup organic tomato sauce
1/4 cup water
Polenta
3 cups water
1 teaspoon sea salt
1 tablespoon extra virgin olive oil (or butter)
1 cup polenta
1 tablespoon parmesan cheese (optional)

1
Beans: Drain soaking water off the beans and place beans in a large pot with garlic, cumin and 3 c water. Bring to boil, then simmer over low heat, covered, for 50-60 minutes. Or pressure-cook in 2 c of water for 45 minutes.
2
Vegetables: Heat oil in large skillet. Add onion, salt and garlic; saute until soft.
3
Add pepper, zucchini, cumin and oregano and saute 5 more minutes.
4
Add cooked beans to the vegetables with tomato sauce and 1/4 cup water. Check taste and add salt if needed.
5
Polenta: In separate pot, bring 3 c water to a boil. Add salt an boil. Slowly add polenta, stirring continuously with a whisk. Lower heat and continue stirring in clockwise motion with a wooden spoon for 10-15 minutes or until mixture can hold the spoon upright on its own.
6
Preheat oven to 350. In a lightly oiled casserole dish, spread the bean & vegetable mixture across the bottom. Spread the polenta on top. Sprinkle with parmesan cheese.
7
Bake, covered, for 25 minutes at 350. Remove coer and bake 5 minutes more at 400.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Beans, 1 cup dried pinto bean, soaked, 1 garlic clove, 1 teaspoon cumin seed, and more.

Yes, Mexican Bean & Corn Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Bean & Corn Casserole

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