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Southwest Black Beans Polenta Casserole
Ingredients
  • 3 ½ cups cooked non gmo polenta (see notes for cooking instructions if needed)
  • 1 tbsp butter or olive oil
  • 1 tsp minced garlic (1 clove)
  • ½ tsp sea salt divided
  • ½ tsp chili powder
  • 2 to 3 tbsp coconut flour or other gluten free flour of choice
  • 2 to 3 eggs (Use 3 to 4 if you want it more like an egg casserole. 2 eggs if you want the polenta to be more dense)
  • 15 oz (around 3 cups) organic cooked black beans (canned works if not soaking or making from scratch)
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp cayenne
  • ½ tsp black pepper
  • ¾ c to 1 cup roasted bell peppers (canned fire roasted tomatoes (drained), or canned green chiles also work). I used 4 to 6 roasted hatch green chile peppers.
  • ¼ cup chopped onion
  • 4 oz shredded natural cheese (Monterey jack, parmesan, etc)
  • 1 green onion or cilantro to garnish - chopped
  • Avocado slices on top
  • Optional red pepper flakes
Steps
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