All the wonderful flavors of a Mexican casserole – but with Colorado green chile and favorites like black beans, brown rice, cheese, and organic corn tortillas.
wow. just wow.
Make it vegetarian like this one – or make it flexitarian – you will just want to make it!
Mexican food has been a staple here in Colorado since I can remember (the early 60s). Sort of Tex-Mex kind of Mexican food – BUT with some other ingredients known to this region.
It can be doubled for dinner, and it can also be served with sour cream/crema, sliced avocados or add shredded chicken or pork, or a seasoned beef. I cook up two kinds of Colorado green chile – both a vegetarian and pork version, but this casserole is made with the vegetarian version of this green chile. However you want it – vegetarian or flexitarian, or whenever you want to serve it – whatever the time – it will be just what you were hankerin’ for when gooey, wholesome, warm comfort is needed. Like, say a cold snowy day in Denver!
What is in this wonderful casserole?
- Colorado green chile
- organic black beans
- salsa or Rotel®
- organic corn tortillas
- Monterey jack cheese
- cilantro
- brown rice
If Vegetarian Mexican food is one of your favorites – I think you will really enjoy all the flavors of this dish.
But so you know, the heat/spiciness of this dish depends on how spicy the green chile is. If it is not as hot as you would like – add a few fresh or dried jalapenos to the chile before adding it to the casserole!
Enjoy! And let me know how you like it! Comment here or check out me out on Instagram!
Teri~
- 1 pkg, organic corn tortillas (I use Mi Rancho)
- 1 - 15 oz. can organic black beans - save ⅛ cup for the top of casserole
- 1 cup pre-cooked brown rice
- 2 cups Colorado green chile
- 1 cup Monterey jack cheese, shredded
- ½ cup salsa or Rotel®
- 1 tbsp. cilantro, chopped plus some for garnish
- s&p to taste
- Optional: Add 1 cup cooked beef, chicken or shredded pork for a flexitarian version of this dish.
- Grease a casserole dish.
- Tear tortillas in half and add to the bottom of the dish.
- Top with ⅓ of the black beans and brown rice.
- * If adding beef, chicken or pork to this dish - add it with the beans and rice.
- Add ⅔ cup of the green chile the top of the beans and rice.
- Add ⅓ cup of cheese.
- Sprinkle with some of the cilantro.
- Repeat the process starting with the tortillas two more times, ending with the cheese.
- Cook the casserole at 350 degrees for 25 minutes.
- Add the extra black beans, salsa and the cilantro for garnish. Serve. Enjoy!