Cheesy Bean and Kale Bake
Prep time: 30 minutes Serves: 6
The classic casserole gets a modern twist with this simple yet delicious gluten free recipe. From stovetop to oven, all you need is one pan and less than 30 minutes to whip up a nutritious dinner.
1 tablespoon olive oil
3 garlic cloves, minced
½ teaspoon red pepper flakes
8 ounces kale, torn and tough ribs removed
¼ cup water
2 (15 ounces) no-salt added Great Northern beans or cannellini beans, drained and rinsed*
¾ cup part-skim ricotta cheese
1/3 cup grated Parmesan cheese
1 cup crushed Tostitos® Original Tortilla Chips (4 ounces or 28 chips)
Preheat oven to 350 degrees Fahrenheit.
In a large (11 or 12-inch) ovenproof skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté 1 minute. Mix in kale and water; sauté 3 – 4 minutes or until kale starts to wilt a bit. Turn off heat.
Mix in beans, ricotta, half of the Parmesan cheese (1/6 cup) and half of the crushed Tostitos® Original Restaurant Style tortilla chips. (1/2 cup.) Bake in oven for 15 minutes.
In a small bowl, mix together remaining parmesan cheese and crushed Tostitos® Original Restaurant Style tortilla chips. Sprinkle over top of casserole and cook for another 10 minutes. Serve warm.
*If you can’t find no-salt added canned beans, use regular canned beans. Drain and rinse thoroughly with water.
Nutritionals (Per Serving):
Calories: 318, Fat: 11g, saturated fat: 4g, sodium: 337mg, carbohydrates: 40g, dietary fiber: 7g, protein: 16g, iron 18% DV
Recipe created by:
Deanna Segrave-Daly, RD of Teaspoon Communications - http://teaspooncomm.com
Disclosure: This recipe is designed to be gluten free. Frito-Lay is not liable or responsible for the outcome of any recipes from this website, as the ingredients used cannot be controlled nor can the environment where the recipe is made. Please click here for the full list of Frito-Lay’s qualified gluten free products.