The Global Kitchen

This is so easy you don't even need a recipe. There is one in Mark Bittmans How to Cook Everything Vegetarian but I gave it a glance, closed the book and put the dish together.

I made his recipe for cooked tomatilla salsa. It wasn't spectacular and you can get the same results with a jar of salsa verde. Or regular salsa.

He also suggests serving it with tortilla chips, which is a great idea if you aren't counting calories.







Black Beans Enchilada Style
Adapted from How to Cook Everything Vegetarian by Mark Bittman



2 cups salsa verde or salsa of choice
3 cups black beans
1 cup frozen corn(do not thaw)
salt and fresh ground pepper
1 cup Jack cheese cut into small cubes
1/2 cup crumbled queso fresco
tortilla chips

Heat oven to 400.

Spray souffle dish with cooking spray or wipe with olive oil.

Spread salsa in bottom of dish


Mix beans, corn and desired amount of salt and pepper and pour on top of salsa.

Press cubes of jack cheese into beans and top with crumbled tortilla chips. Top with crumbled queso fresco and bake 20-30 minutes.