Tortilla-Black Bean Casserole

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

1. 

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.

2. 

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.

3. 

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   

SERVINGS8

PREP TIME25 mins    

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