I’m always on the look-out for “one-pot” meals. I enjoy cooking, but I’m short on time these days, so if I can throw a bunch of stuff into a large pot or casserole dish, and know that I’m getting all of the nutrients I need, I’m a happy lady! Another benefit to one-pot meals, is that you usually have leftovers. This means you may not have to cook the following night (yay!), or at the very least, lunch is already figured out. Knowing that lunch is in the fridge, ready to be warmed up is a huge deal for a tired Mama, looking after a busy Baby!
This casserole has everything you need to keep you feeling full– protein, carbs and fats (healthy fats – don’t worry!). I add Daiya non-dairy shreds to the top of my casserole, because it melts like real cheese. If you aren’t vegan or lactose intolerant, feel free to add grated cheese once you’re done baking and broil for 5-10 minutes in the oven.
- 1 can (14 oz) black beans, rinsed and drained
- 1 medium onion, diced
- 1 clove garlic, minced
- 3 small zucchinis
- 2 cups whole kernel corn
- 1 cup salsa
- ¼ cup chopped fresh parsley
- 2 handfuls of salad greens, chopped
- 1 tbsp coconut oil
- ½ tsp sea salt
- Pepper, to taste
- (2 quart casserole dish)
- Preheat oven to 375˚F. Grease casserole dish and set aside.
- Cut zucchinis lengthwise and slice into ¼” slices.
- Sauté onion, garlic, zucchini and parsley, until onion is translucent.
- Add chopped salad greens and stir in until wilted – approximately 2 minutes.
- Mix all ingredients together in a medium bowl. Pour into greased casserole dish.
- Cover with aluminum foil, or casserole lid and bake for 40-45 minutes.
- Remove from oven and enjoy on its own, or with a side of rice!
One of my New Year’s Resolutions, is to be less wasteful with food. I have a serious problem with letting food go bad in my fridge. So, if it’s just you eating this delicious casserole, here are a few other ways that you can enjoy the leftovers:
- If you like eggs, you could also use leftover Black Bean Casserole in an omelet
- Make a burrito out of it – you can even use rice paper and eat it cold if you’re eating gluten-free!
- Put on top of toast that’s been spread with coconut oil or Earth Balance
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