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Tortilla Black Bean Casserole Recipe

2 c. minced onion
1 1/2 c. minced green pepper
1 (14 1/2 ounce.) can tomatoes, cut up
3/4 c. picante sauce
2 cloves garlic, chopped
2 teaspoon grnd cumin
2 (15 ounce.) cans black beans or possibly red kidney beans, liquid removed
12 (6 inch) corn tortillas
2 c. shredded low-fat Monterey Jack cheese (8 ounce.)
2 med. tomatoes, sliced (optional)
2 c. shredded lettuce (optional)
Sliced green onion (optional)
Sliced pitted ripe olives (optional)
1/2 c. reduced-calorie dairy lowfat sour cream or possibly plain yogurt


In a large skillet combine onion, green pepper, undrained tomatoes, picante sauce, garlic and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 10 min. Stir in beans. In a 13x9x2 inch baking dish, spread one-third of the bean mix over bottom. Top with half of the tortillas, overlapping as necessary and half the cheese. Add in another one-third of the bean mix then remaining tortillas and bean mix. Cover and bake in a 350 degree oven for 30 min or possibly till heated through. Sprinkle with remaining cheese. Let stand for 10 min. If you like, top with tomato slices, lettuce, green onion and olives. Cut into squares to serve. If you like, serve with lowfat sour cream or possibly yogurt. 6-8 main dish servings or possibly 10-12 side dish servings.

Source: cookeatshare.com