Recipe: Southwest Black Bean Casserole from Maggie’s Vegetarian Cafe

Maggie from Maggie’s Vegetarian Cafe in Lincoln, Nebraska shares her recipe with us. This black bean casserole recipe is what they serve at the cafe and it’s the same recipe published in her cookbook, “Dueling Chefs.”

Her banana chocolate chip muffin recipe is also awesome!

Serves 6-8

2 – 15 oz. can black beans – rinsed and drained.

2 cups fresh tomato – diced (out of season use 1 – 15 oz can)

1 large green bell pepper – cored and chopped

2 cups Cheddar cheese – shredded

1 cup Parmesan cheese – grated

1 large yellow onion

6 cloves of garlic

1 small jalapeno – minced

1 cup cilantro – chopped

1 Tbs cumin

1 Tbs oregano

1 Tbs coriander

1 tsp each sea salt and pepper

1 lime – juiced

Preheat oven 350. Place all ingredients in a large mixing bowl. Mix thoroughly to incorporate all flavors. Pour into a well-oiled baking pan. Cover with foil and bake 1 hour.