Lentil Bean Casserole

This is a recipe I really liked when my Aunt made it years ago. It is different but very healthy and yummy.

Lentils Mexicanos

Time: 45 minutes

Serves: 4-6

From: Tracy M.- The Lentil & Split Pea Cookbook

Ingredients:

1 cup lentils, rinsed

2 cups water

1 cup chopped onion

1 garlic clove, chopped finely

2 Tbs vegetable oil

1 can sliced black olives, drained and divided

1 can (28 oz) tomatoes, drained, seeded, and coarsely chopped

1 can (4 oz) diced green chilies

1 tsp ground cumin

1 tsp salt

2 cups grated (8 oz) Jack cheese

2 Tbs chopped cilantro (parsley may be substituted)

2 cups plain tortilla chips

Directions: 

Simmer the lentils in the water, covered, until just tender, for about 30 minutes.

Meanwhile, sauté the onion and garlic in the oil until the onion is translucent.  Reserving 2 tablespoons of the olives, stir in the remaining olives and the tomatoes, green chilies, cumin, and salt.  Combine the lentils and onion mixture.

Spread the dish in a 9 x 9-inch baking dish.  Top with the cheese and then the cilantro.  Insert the tortilla chips into the casserole around the edges.  Garnish with the reserved olives.  

Bake in a 350 degree oven until the casserole heats through and the cheese melts—about 15 minutes.

Eat as a casserole or serve rolled up in soft tortillas.  Good with sour cream and avocado. 

Notes: I add quite a bit of seasoning salt and garlic salt to the onion mixture and a little more cumin. I also add a little more water to the lentils and cook a little longer so they are more tender. I never add the cilantro, chips, sour cream or avocado. I just like it simple in a plain soft tortilla. So just the filling and a tortilla is delicious!