Tortilla-Black Bean Casserole
- Makes: 8 servings
- Prep 25 mins
- Bake 30 mins
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.
Ingredients
-
2
cups
chopped onion
-
1 1/2
cups
chopped green sweet pepper
-
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
-
2
cups
shredded reduced-fat Monterey Jack cheese
-
1
cup
chopped cherry or grape tomatoes
-
Chopped fresh cilantro, sliced green onions, and/or sliced pitted ripe olives
-
1/2
cup
light sour cream or plain low-fat Greek 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. Sprinkle with remaining cheese.
- Bake, covered, in a 350 degrees 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
(Tortilla-Black Bean Casserole)
Servings Per Recipe 8, Starch () 3, fiber (g) 8, Lean Meat () 1, sodium (mg) 689, calcium (mg) 313, cal. (kcal) 295, vit. A (IU) 875, iron (mg) 4, pro. (g) 18, carb. (g) 46, vit. C (mg) 32, Fat, total (g) 8, chol. (mg) 20, sat. fat (g) 4