This low-fat Tex-Mex recipe calls for bottled picante sauce, which is a less chunky salsa. For a twist, substitute salsa verde, a green salsa made with tomatillos and chile peppers.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
bake:
30 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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° oven for 30 to 35 minutes or until heated through. Let stand 10 minutes. Before serving, if desired, top with tomatoes and cilantro, green onions and/or olives. If you like, serve with sour cream.

Nutrition Facts

295 calories; fat 8g; cholesterol 20mg; saturated fat 4g; carbohydrates 46g; insoluble fiber 8g; protein 18g; vitamin a 874.6IU; vitamin c 32.5mg; sodium 689mg; calcium 313mg; iron 3.8mg.
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