Vegetarian Nacho Casserole

Prep time: 10min
Total time: 25min
Serves: 6
2 cans
reduced sodium black beans, drained and rinsed
540 mL each
1 can
diced tomatoes
796 mL
1 cup
frozen corn kernels
250 mL
1 tbsp
ground cumin
15 mL
3 tbsp
all-purpose flour
45 mL
1/2 cup
loosely packed, roughly chopped fresh cilantro
125 mL
1 cup
crushed tortilla chips
250 mL
1/2 cup
shredded Cheddar, Monterey Jack or Tex-Mex cheese
125 mL
Per serving (1/6 of the recipe):
4 g
saturated fat
2 g
42 g
7 g
12 g
10 mg
11 g
770 mg


  1. Preheat oven to broil.

  2. In large saucepan, combine black beans, tomatoes, corn kernels and cumin. Sprinkle on flour; mix well. Bring to a boil, then reduce heat to low. Simmer about 5 min., or until sauce has reduced slightly and thickened. Mix in cilantro.

  3. Transfer bean mixture to large baking dish. Top with tortilla chips and cheese. Place under broiler about 2 min., or until cheese is melted. (This casserole can also be made a day ahead and chilled. Reheat in oven at 350°F/180°C about 25 min., or until sauce is bubbling and cheese is melted.)