Ingredients
Equipment
Method
- Spray 4-16 oz round casserole dishes with nonstick spray.
- Place the black beans in a bowl. Crush beans roughly with the tines of a fork or a potato masher and mix with chili powder.
- Mash avocados in a separate bowl with a fork and combine with lime juice, salt, and cilantro.
- Slice the tortillas into fourths.
- Preheat the oven to 350° F.
- To assemble the casseroles, first spread 1 tablespoon of salsa in the bottom of each. Next, place 3 tortillas pieces evenly around the edges of the dish, with the points overlapping in the middle. Add 1/8 cup of black beans and about 2 tablespoons of the avocado mixture. Add 1 Tbsp. salsa. Then repeat the layers, starting with the tortillas. Distribute the rest of the black beans, avocado mixture, and top with the chopped peppers.
- Bake for 30 minutes.
Nutrition
Notes
Pinto or kidney beans may be used instead of black beans.
I suggest using dried beans that have been soaked and cooked, or cooked in a pressure cooker. I cooked black beans for 26 minutes on high in a 6 quart Instant Pot: 1 cup of rinsed sorted beans, and 2 cups of water with natural pressure release.
If using canned beans, choose low sodium beans.
You can also use:
- Vegetarian refried beans
- Frozen soy crumbles
- Or cooked lentils
