Easy Southwest Black Beans Polenta Casserole {Vegetarian}

Southwest Black Beans Polenta Casserole! A wholesome gluten free vegetarian casserole made with Southwest black beans, polenta, roasted peppers, and more. Super easy to make ahead, healthy, and feeds a crowd! 

Mondays are for meant for meatless casseroles. Who’s with me? Okay, maybe not always. But when I first started this blog, ummm, way to long ago (7 + years), I posted a lot of vegetarian (meatless) “Tex Mex” one pot meals. Even on NON MONDAYS! Gasp! These meals usually consisted of veggies, Southwest Black Beans, eggs, and either rice or polenta. In fact, black beans were a BIG staple in our house along with polenta. Hey, we were newly weds, broke, and l was trying to fuel my husband for his Triathlon career. Cheap HEALTHY gluten free food was a must! Plus My Kiwi husband had never really eaten Southwest Black Beans before, let alone polenta.  He grew up with beans on toast with baked navy beans, not black beans. And beans with ketchup. Yes, I said ketchup. Although I’d probably eat that any day too. Haha, I’m a ketchup hoarder. Anyway, I digress.

The other reason I made a ton of black beans and polenta dishes were because I could feed many people or make a mass amount of food at one time. James often had training buddies come over and those guys could go to town on food post long ride, etc. Like WHOA! Having those two staples around, plus some protein was HUGE life saver!

Polenta (aka corn grits) can be used in sweet or savory dishes. We use Bob Redmill’s Organic NON GMO Polenta. It cooks fast on the stove or rice cooker (my preferred method), and its a great “binder”  or base in casseroles, scrambles, soups, etc. Very economical. Same with black beans. If you can tolerate them well, they are a great addition to any dish. They pump of the fiber and protein. Plus soaking black beans for 12 hrs or more before cooking can greatly reduce the phytic acid. Which means better nutrient absorption. Either way, beans can be enjoyed in a gluten free diet if well tolerated.  Thankfully, these days, we are enjoying black beans and lentils again in moderation. And this vegetarian Southwest Black Beans Polenta Casserole was the perfect way to enjoy gluten free grains and legumes (I may be bias).

Okay, so now you might be thinking. Um… so what are “Southwest black beans” anyway?

Oh ya, did I not mention that? Haha. Southwest black beans just means I seasoned them with Southwest spices and mixed them with Southwest veggies. Have I said southwest enough yet? You get my point.

Cumin, garlic, chili pepper, roasted hatch green chiles (or other roasted Mexican pepper works too), onion, avocado, and a pinch of cayenne. Yep, those spices, those veggies.

Combine that with your black beans, cooked polenta, and egg.

Then shove it all in the oven with some cheesy goodness on top (your choice).

Now you’ve got yourself one EPIC southwest Black Beans Polenta Casserole. A gluten free and vegetarian dream!

Cotter Crunch

Yields 6-8

Southwest Black Beans Polenta Casserole {Vegetarian, Gluten Free}

10 minPrep Time

35 minCook Time

45 minTotal Time

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Ingredients

• 3 1/2 cups cooked non gmo polenta (see notes for cooking instructions if needed)
• 1 tbsp butter or olive oil
• 1 tsp minced garlic (1 clove)
• 1/2 tsp sea salt divided
• 1/2 tsp chili powder
• 2-3 tbsp coconut flour or other gluten free flour of choice
• 2 eggs
• 15 oz (around 3 cups) organic cooked black beans (canned works if not soaking or making from scratch)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne
• 1/2 tsp black pepper
• 3/4 c to 1 cup roasted bell peppers (canned fire roasted tomatoes (drained), or canned green chiles also work). I used 4-6 roasted hatch green chile peppers.
• 1/4 cup chopped onion
• 4 oz shredded natural cheese (Monterey jack, parmesan, etc)
• 1 green onion or cilantro to garnish - chopped
• Avocado slices on top
• Optional red pepper flakes

Instructions

1. Preheat oven to 350F.
2. In a large bowl place your cooked polenta (see notes for cooking), garlic, salt, chili powder, 1/4 tsp sea salt, 2 eggs, and coconut flour. Mix thoroughly.
3. Next oil or grease a 9x13 casserole dish.
4. Place polenta at the bottom of dish and pack it evenly into the sides. It should make a nice bottom layer for the casserole.
5. Layer your chile peppers (drained if using canned) on top of your polenta. Spread it out evenly.
6. Next drain and rinse your black beans.
7. Place in a bowl. Add your cumin, garlic, the other 1/4 tsp salt, pepper, cayenne, and onion. Toss all together.
8. Layer your black beans on top of your chile peppers.
9. Finally add your cheese evenly on top of beans. Feel free to add more than 4oz if desired.
10. Place casserole dish in oven middle row for 30 minutes.
11. Cover and bake an additional 5 minutes.
12. Broil last minute if you want crispy edges and cheese.
13. Remove from oven.
14. Add any additional seasoning if desired. Salt, pepper, red pepper flakes.
15. Garnish with green onion or cilantro (1/2 cup or more).
16. Add avocado slices before serving.

Cuisine: tex mex | Recipe Type: main/casserole

Notes

For cooking polenta, bring 3 1/2 c to 4 cups broth to a boil. Slowly add in 1 1/4 cup polenta, whisking while adding it to pot so it doesn't clump. Reduce and cover for 20 minutes until liquid is absorbed. Add salt/pepper to taste. Stir in butter/olive oil if desired.

notes on texture When using this in the casserole, you want it more thick, not creamy. Almost like steel cut oats texture.

Notes I cooked mine with less broth to make it thicker. This was great for the base of the casserole

Tips for different ways to cook polenta

You can also just buy the precooked polenta at stores.

6.6.14

http://www.cottercrunch.com/southwest-black-beans-polenta-casserole/

Nutrition per Piece 

Friends, this is a “Cotter” staple recipe. Really. We use it when making pot luck dishes, serving family, guests, etc. You can make it ahead of time, freeze it, use it as dinner, brinner, brunch, whatever.

See, VERSATILE! And FEEDS a CROWD!!! Meatless MADNESS! haha.

Oh and speaking of versatile, serious eats has some more tasty ways to cook polenta! Check it out.

Sometimes these oldie but goodie recipes remind me just how far we’ve come. We spent years living off beans and rice and eggs. I can’t complain though, it made me expand my way of creating meals. Just as gluten free eating did. A challenge that brought a lot of good and brought me to this “food blog” career! I’m forever thankful for that.

A Tasty #Meatless Meal! Southwest black beans Polenta Casserole. YUM! #glutenfree #healthy!
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And there we have it, ending on a corny Cotter moment as well. Le sigh…..

What’s your favorite casserole dish?

Ever tried southwest black beans before. Toot toot!

Cheers!

P.S

Here’s proof, ohhh and here’s that oldie southwest recipe. Check out my awesome lighting and styling (that’s sarcasm).

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