Black Bean Casserole

rebbthoughts

Two of my favorite recipes to prepare are from the Moosewood Restaurant Low-Fat Favorites cookbook: Black Bean Chilaquile and Blender Hot Sauce. I love the colorful freshness of the casserole, and it’s nice to eat a vegetarian meal and not get any complaints or questions about where the meat is–It’s so delicious that hubby doesn’t even notice that it’s meatless.

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The recipe for the Black Bean Chilaquile calls for layering the salsa into the casserole before going into the oven. I prefer to layer it without the salsa and spoon the salsa over the individual servings. We always have leftovers and it prevents the dish from becoming too soggy. I use regular cheese rather than low-fat. I also blanch the spinach first, set that aside, then after a quick rinse and dry, use the same pan for sautéing the onions and warming the other ingredients.

For the Blender Hot Sauce…

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About Jane Wilson

Jane Wilson graduated from the University of Michigan Law School, was a trial attorney for 25 years and has served on the faculty of the National Institute for Trial Advocacy on numerous occasions. She was an Adjunct Professor of Law at Cleveland State University for several years and served as an Interim Associate Professor of Law in the clinical program at Case Law School. In 2009, she returned to the small southwestern Michigan community where she was raised, and wrote a novel.
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