Veggie Casserole with Black Beans

I love Black Beans and they have become my favorite thing to add to multiple recipes. They are awesome on meatless tacos, in salads, in soups and even salads. So a few days ago my co-worker Maggy brough this amazing casserole with plantains and it was so good. I wanted to make a meatless dish that would help me clean my fridge as I'm in the middle of a move and didn't want the food to get rancid or throw it away so I decided to use in a dish which I am sharing below. Not only is Black Beans a good source of fiber and helps to lower cholesterol. Of course, when using it in a healthy way you must not over load it with a lot of fat.

This is an untested recipe and I will share the results after I cook it this afternoon. I will list the ingredients below.

Veggie Casserole with Black Beans

1 Can of Black beans

Velvetta Cheese Slices

Chopped Onions

1-2 Potatoes or Boxed Mashed Potatoes Mix

1 small box of chopped spinach

Squash (roasted) or pre-cut squash

Olive Oil or Fat Free Olive Oil Spray

1 tsp Garlic Powder

1 tsp Oregano Powder

1 tsp Cayenne Pepper

Preparation:

Pre-wash the can of black beans and set aside in bowl. Roast the squash in a casserole dish for 40-45 minutes. While Squash is roasting, prepare your mash potatoes in the oven or microwave as necessary. Saute Spinach in 1 tsp of Olive Oil or in fat free Pam spray. Mash black beans in the bowl, and layer on a small baking dish, add chopped onions, and seasonings, then add the roasted squash, mashed potatoes, and spinach. Add slices of velvetta cheese in between each layer if you would like. Use seasonings as necessary. Bake for 30-35 minutes and serve when done.

I will update this blog with a picture if I can after this dish is done.

If you make this dish, use your imagination and use what you have. There are many vegetables to use, make your palate happy by enjoying a variety of them.

Happy Healthy Day to you!

Pam