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Tortilla-Black Bean Casserole

Makes: 8 servings Yield: 8 main-dish servings
Prep 25 mins Bake 350°F 30 mins
Tortilla-Black Bean Casserole
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 can  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

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.

3. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 10 minutes.

4. If desired, top with chopped tomato, shredded lettuce, green onions, and olives, and serve with sour cream.

5. Makes 8 main-dish servings

Nutrition Facts (Tortilla-Black Bean Casserole)
  • Servings Per Recipe 8,
  • 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) 875,
  • vit. C (mg) 32,
  • sodium (mg) 689,
  • calcium (mg) 313,
  • iron (mg) 4,
  • Starch () 3,
  • Lean Meat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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