1) In a large pot, cook the polenta according to package instructions. 2) When polenta is almost done, add the butter and shredded cheese.
3) Stir in the garlic, onion, salt, chili powder, eggs, and coconut flour and mix into polenta. 4) Evenly spread polenta into bottom of 9x13 casserole dish.
5) Toss the drained and rinsed black beans with spices then layer onto polenta. 6) Next, layer with tomatoes and green chiles peppers.
7) Top with shredded cheese and bake for 30-35 minutes. 8) Remove from oven and cover with foil, bake an additional 5-10 minutes.
Optional toppings for serving are: - avocado slices - sour cream - jalapeño slices - fresh cilantro
Being a wholesome meatless meal, this casserole can easily be a dinner or breakfast! A filling dinner with a little heat.
This casserole is easy to make ahead for a meal prep recipe. Make the entire casserole and simply heat in the oven when ready to serve.
FULL RECIPE AT: