Breads & Bakingdeliciouslyella
Black Bean Bake
In this 'Mexican lasagne', layers of our rich and spicy black bean stew are layered with a creamy green béchamel sauce and corn tortillas. Easily made ahead, this satisfying and comforting bake is the perfect weeknight dinner. Corn tortillas work better in this recipe than flour tortillas, which do not stand up to baking as well and can result in a slimy texture. If you have difficulty finding them in your local supermarket they are widely available online.
👥 6 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- whisk
- frying pan
- pan
- baking dish
- oven
📝 Preparation Steps
1
Make the black bean stew according to recipe instructions.
2
While the stew is simmering, make the béchamel sauce by placing the oat milk in a medium saucepan. Add the onion, bay leaf and black peppercorns and bring to a gentle simmer. Allow to bubble gently for ⏱️ 2 minutes, then turn off the heat and leave to infuse while you make the roux.
3
Place the flour and olive oil in a medium saucepan over medium heat, whisking constantly until the mixture thickens. Slowly strain in the hot infused milk, continuing to whisk until you have a smooth, glossy, thickened sauce. Turn off the heat and add the nutritional yeast and salt to taste.
4
For the greens, place a frying pan over medium heat and add a drizzle of olive oil. Add the spring onions and sauté for 2–⏱️ 3 minutes until tender and bright green. Then add the spinach and coriander and cook for another 1–⏱️ 2 minutes until wilted but still bright green. Stir this mixture through the béchamel sauce.
5
Preheat oven to 170°C fan / 375°F. Halve each corn tortilla. Assemble the dish by spooning ½ of the bean stew into the base of a 16 x 41 cm / 6 x 16" baking dish, along with a ⅓ of the béchamel and 4 corn tortilla halves; overlap them slightly to ensure maximum coverage. Repeat with ½ of the beans, a ⅓ of the béchamel and a layer of tortillas. Spread the remaining ⅓ of the green béchamel sauce on top.
6
Bake in the preheated oven for 30–⏱️ 35 minutes, until golden brown and bubbling at the sides. Remove from the oven and allow to cool for ⏱️ 5 minutes before serving.
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