Vegan Mexican Corn Casserole

I take a lot of pride in being able to do house things for myself.  When friends come over and I give them the tour, it consists of me telling them all the things I did.  “See this tile in here?  I cut and laid it down, and grouted it!  See this wall?  I sheet rock and spackled it!!”  It’s very exciting for me, and I’m sure not nearly as exciting to anyone else.  I think they usually just want to see where the rooms are.

This weekend hubby and I put in a new mailbox.  I now think I have the prettiest mailbox in all the land, even when I see other houses with the exact same mailbox I don’t think its anywhere near as pretty as ours!!

Corn (1)

I can definitely feel fall in the air these days.  And I can’t stop talking about all the things I want to do and make this fall.  But I still am getting some really fantastic corn at the farm, and they are practically giving away roma tomatoes.  Ever since I roasted them the other day I am obsessed with putting roasted tomatoes in everything.  I think they made an amazing sub for cheese on this dish, and really added an extra delicious layer of flavor.

Health highlight of black beans: Aside from being delicious, black beans are also really good for you.  Their dark skin of black is a great source of many phytonutrients and antioxidants.  They are very good for digestion, and can support a healthy colon.  Black beans are also high in folate and magnesium, which are both nutrients that play important roles in prevention of heart disease.

Vegan Mexican Corn Casserole (1)

Vegan Mexican Corn Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 teaspoon EV Olive Oil
  • 3 ears Corn
  • 3 cups Peppers (chopped then measured, about .75 lbs)
  • 1 Onion (chopped)
  • 2 teaspoons cumin
  • 1½ cups vegetarian Refried Black Beans
  • ½ cup Salsa
  • 3 Roma tomatoes (sliced)
  • Salt and Pepper (to taste)
Instructions
  1. Preheat the oven to 400 degrees
  2. In a large oven safe skillet (I love my cast iron pan for this) add the oil, corn, peppers, and onion
  3. Saute until the corn is cooked and the veggies start to soften, about 5 minutes
  4. Add the cumin, refried beans, and salsa and stir well
  5. Taste, add salt and pepper to your liking
  6. Lay the roma tomatoes on the top
  7. Bake until the tomatoes soften and begin to brown, about 20 minutes

 

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