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Tortilla-Black Bean Casserole
- Makes: 8 servings
- Prep 25 mins
- Bake 30 mins
Ingredients
-
2
cups
chopped onion (2 large)
-
1 1/2
cups
chopped green sweet pepper (2 medium)
-
1
14 1/2 -
ounce can
tomatoes, cut up
-
3/4
cup
bottled picante sauce or green salsa
-
2
teaspoons
ground cumin
-
2
cloves
garlic, minced
-
2
15 -
ounce cans
black beans and/or red kidney beans, rinsed and drained
-
12
6 -
inches
corn tortillas
-
8
ounces
reduced-fat Monterey Jack cheese, shredded (2 cups)
-
2
medium
tomatoes, chopped (optional)
-
2
cups
shredded lettuce (optional)
-
Sliced green onions (optional)
-
Sliced pitted ripe olives (optional)
-
1/2
cup
light dairy sour cream or plain low-fat yogurt (optional)
Directions
- 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.
- Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 10 minutes.
- If desired, top with chopped tomato, shredded lettuce, green onions, and olives, and serve with sour cream. Makes 8 main-dish servings.
Nutrition Facts
(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