Thursday, 26 March 2015

Tortilla-Black Bean Casserole


  • 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)


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 information

Per Serving: cal. (kcal) 295, Fat, total (g) 8, chol. (mg) 20, sat. fat (g) 4, carb. (g) 46, fiber (g) 8, pro. (g) 18, vit. A (IU) 874,62, vit. C (mg) 32,48, sodium (mg) 689, calcium (mg) 313, iron (mg) 3,78, Starch () 3, Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet   

PREP TIME25 mins    


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