Tex-Mex Bean and Corn Casserole

By dashy_65

Ingredients

• 1 (15 oz) spicy chili beans, undrained
• 1 (15 oz) black beans, drained and rinsed
• 1 (14.5 oz) no salt added diced tomatoes, undrained
• 1 C. frozen corn
• 1 1/2 t. cumin
• 7 (6") corn tortillas, cut in half, cut into thin strips
• 4 oz (1 cup) shredded reduced fat sharp cheddar cheese

Details

Servings 6

Preparation

Step 1

Heat oven 375* Spray 2 qt. baking dish with Pam. In medium bowl, combine chili beans, black beans, tomatoes, corn and cumin; mix well. Sprinkle 1/3 of tortilla strips over bottom of dish. Top with half of bean mixture. Repeat layers. Top casserole with remaining tortilla strips. Spray top layer with Pam.

Bake 375* for 20 mins. Sprinkle with cheese; bake additional 5 mins or until casserole is thoroughly heated and cheese is melted.

300 cal, 7g fat, 650mg sodium, 43g carbs, 9g fiber