Everything about this casserole was tasty. The sauce was very rich because I used tomato paste rather than the traditional tomato sauce, and the cocoa added so much flavour. The bean mixture was very filling, and the olives on top added the perfect amount of saltiness. I'm not sure how authentic this casserole is, but it is definitely delicious!
Bean Mixture
1 yellow bell pepper, finely diced
1 onion, finely diced
1 garlic clove, minced
1 tsp cumin
½ tsp salt
1 19oz can black beans, rinsed and drained
Sauce
1 5.5oz can tomato paste
1 cup water
1 tsp cocoa powder
2 tsp chilli powder
½ tsp cumin
½ tsp salt
A pinch of cinnamon
Other
3 whole wheat tortillas
1 cup cheddar cheese
About 10 Kalamata Olives, pitted and chopped (optional)
Preheat oven to 425 degrees.
In a frying pan heated to medium high, sautee pepper, onion, garlic, cumin and salt in a little bit of olive oil until onions are translucent. Add black beans. Continue cooking for another couple of minutes.
While the onion and pepper is sautéing, combine all ingredients for sauce in a bowl, and mix until a sauce is formed. Set aside.
In a circular pyrex dish that is about the same size as the tortillas (it doesn’t have to be the exact same size), layer sauce, tortillas, bean mixture and cheese (in that order) like you would a lasagne. Top with pitted and chopped Kalamata olives if desired.
Bake in the oven for about 30 minutes or until cheese is golden brown.
