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Tortilla-Black Bean Casserole
- Makes: 8 servings
This low-fat Tex-Mex favorite can also be served as a side dish for up to 12 people.
chopped onion (2 large)
chopped green sweet pepper (2 medium)
14 1/2 -
tomatoes, cut up
bottled picante sauce or green salsa
black beans and/or red kidney beans, rinsed and drained
reduced-fat Monterey Jack cheese, shredded (2 cups)
sliced or quartered cherry or grape tomatoes
Chopped fresh cilantro (optional)
Sliced green onions (optional)
Sliced pitted ripe olives (optional)
light sour cream or plain low-fat Greek yogurt (optional)
In a large skillet combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.
Spread one-third of the bean mixture over the bottom of a 3-quart rectangular baking dish. Top with six of the tortillas, overlapping as necessary, and 1 cup of the cheese. Add another one-third of the bean mixture; top with remaining 6 tortillas and remaining bean mixture. Sprinkle with remaining cheese.
Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving. If desired, top with tomatoes, cilantro, green onions and/or olives, and serve with sour cream.
(Tortilla-Black Bean Casserole)
Servings Per Recipe 8, Lean Meat () 1, Starch () 3, fiber (g) 8, sodium (mg) 689, carb. (g) 46, vit. A (IU) 875, Fat, total (g) 8, calcium (mg) 313, chol. (mg) 20, iron (mg) 4, sat. fat (g) 4, vit. C (mg) 32, cal. (kcal) 295, pro. (g) 18