Crusty Mexican Bean Bake – Gluten-free

Hola! One of our family’s favorite meals is Mexican night.  There are many delicious Mexican gluten-free dishes.  You can make almost any of your favorite Mexican foods with corn tortillas instead of flour.  This recipe is even better, because I can make it when we have no tortillas.  It is so colorful and yummy.  Baby Joel enjoys a taste of the crust and olives, even more than shoelaces.

Crust:
1 cup corn meal
1 t. salt
1 t. baking powder
4 T. butter  (1/4 cup)
1 cup sour cream or yogurt
2 eggs, beaten

Lightly butter a 13 x 9 inch glass casserole dish.  Stir together corn meal, salt, baking powder, butter, sour cream or yogurt, and eggs.  Spread in bottom of glass dish.   (This may be prepared early and refrigerated).

Filling:
1 onion, chopped &  T. olive oil
1 Tablespoon chili powder
1 t. Tabasco sauce
4 cups (2 – 15 oz. cans) undrained kidney beans
1 – 1/2 cups (2 – 6 oz. cans) tomato paste

Saute onion in olive oil.  Add salt, chili powder, Tabasco sauce, kidney beans, and tomato paste. Spoon the filling over the crust.  Bake at 350 degrees for 30-35 minutes.

Toppings:
1 cup shredded cheddar cheese
1 cup black olives, sliced
1 green pepper, chopped
1 fresh tomato, chopped
2 cups lettuce, chopped

Remove dish from oven and top with cheese, olives, peppers, tomato, and lettuce. Eat and enjoy immediately! Serves one hungry family of 6. Great for lunch the next day, too!

For the adventurous:
Serve with extra salsa, sour cream and chips.

This recipe is adapted from The More with Less Cookbook published by Herald Press, 1976. It was originally submitted by Evelyn Fisher of Akron, Pennsylvania. Thank you, Evelyn!

Blessed be the Lord God of Israel
From everlasting to everlasting!
Amen and Amen.  Psalm 41:13 (NKJV)

New King James Version (NKJV) The Holy Bible, New King James Version Copyright © 1982 by Thomas Nelson, Inc.

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