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Backpacker Magazine – May 2012

Recipe: Black Bean Tortilla Casserole

Super quick and full of flavor. Perfect for a fast and easy meal.

by: Ellie Levitt

Black Bean Tortilla Casserole (Photo by: Justin Bailie)
Black Bean Tortilla Casserole (Photo by: Justin Bailie)

1 15-ounce jar of salsa
1 tablespoon olive oil
1 7-ounce box dehydrated black beans
8 corn tortillas
1 1⁄4 cups Monterey Jack cheese

Measure salsa and oil into airtight containers.

Rehydrate beans according to package directions while you shred or slice the cheese. Pour olive oil in your pan and completely cover the metal surface with four tortillas, torn into pieces. Spread half the beans, cheese, and salsa on top. Layer with the remaining tortillas, then the beans and salsa, and top with cheese. Cover pan, and cook on low heat for five to 10 minutes, until center is hot and cheese melted. Cut into quarters, serve.

Prep time 3 min
Cook time 10 min
Price $2.36
Weight 7.4 oz.
Serves 4
Calories 455
Fat 18 g
Carbs 54 g
Protein 21 g

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Reader Rating: -


Oct 09, 2012

I just made this super yummy recipe! Since we were just camping for a few days and could not for the life of me find dehydrated beans (specifically Fantastic Foods) I used canned Trader Joe's refried black beans doctored with oregano, cumin, chipotle powder stored in zip lock. I also pre-chopped a big bunch of scallions and cilantro and layered with with other ingreds (I think this really added a lot of flavor). I pre-shredded cabbot pepperjack. One important note: oil very well the entire pot (bottom and sides) to reduce sticking. This was so delicious! This will become a regular on our trips.

Jul 22, 2012

very good however substituting one can of beans for 4 people isn't all that much if not using dehydrated beans. use 2 cans for 4 people. also if you have prestressed chicken to heat with black beans and salsa that would be good too!

Jun 18, 2012

You can absolutely dehydrate salsa. I've done it many, many times. I particularly like the "fresh" variety in the deli. Dehydrates down to practically nothing and tastes almost like fresh when you add a little water and give it about an hour.

Jim Hewitt
Jun 16, 2012

You can probably dehydrate anything. The real question is whether it re-hydrates suitably. This was also my first thought when I read the recipe. I would think that it re-hydrates OK, especially since it will be cooked anyway.

Jun 16, 2012

Could you dehydrate the salsa?
How long will cheese keep?

Jun 15, 2012

Are the calories per serving or as prepared?


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