Black Bean Bake
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1 Mexican-style black beans
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Preparation
Step 1
Make the black bean stew according to recipe instructions.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
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