Black Bean Tortilla Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
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A cousin gave me this recipe she know my family loves Southwestern fare, says Sue Briski of Appleton, Wisconsin. Ingredients:
2 large onions, chopped |
1-1/2 cups chopped green peppers |
1 can (14-1/2 ounces) diced tomatoes, drained |
3/4 cup picante sauce |
2 garlic cloves, minced |
2 teaspoons ground cumin |
2 cans (15 ounces each) black beans, rinsed and drained |
8 corn tortillas (6 inches) |
2 cups (8 ounces) shredded reduced-fat mexican cheese blend |
toppings: |
1-1/2 cups shredded lettuce |
1 cup chopped fresh tomatoes |
1/2 cup thinly sliced green onions |
1/2 cup sliced ripe olives |
Directions:
1. In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans.
2. Spread a third of the mixture in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans.
3. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings. Yield: 9 servings.
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