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Cheesy Bean and Kale Bake
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PREP TIME

20 minutes
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COOK TIME

30 minutes
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RATING

Cheesy Bean and Kale Bake

This cheesy vegetarian bean and kale bake will even be a hit with your meat loving friends!

INGREDIENTS

  • 1 cup crushed Tostitos® Restaurant Style Tortilla Chips divided
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 bunch (220g) kale, ribs removed
  • 2 cans (540 ml) no-salt added white kidney beans, drained and rinsed
  • 3/4 cup part-skim ricotta cheese
  • 1/3 cup grated Parmesan cheese, divided

HOW TO MAKE

  1. Preheat oven to 350ºF (176º C).
  2. In large ovenproof skillet, heat olive oil over medium heat. Add garlic and red pepper flakes; sauté for 1 minute or until fragrant.
  3. Mix in kale and 1/4 cup water; sauté for 3 to 4 minutes or until kale is slightly wilted.
  4. Turn off heat. Mix in beans, ricotta, half of the Parmesan cheese and half of the crushed Tostitos® Restaurant Style tortilla chips. Bake for 15 minutes.
  5. In small bowl, mix together remaining Parmesan cheese and crushed tortilla chips.
  6. Sprinkle over top of casserole; bake for 10 minutes. Serve warm.

Tip: If you can’t find no-salt added canned beans, use regular canned beans.

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