Tortilla – Black Bean Casserole

Tortilla – Black Bean Casserole
Tortilla – Black Bean Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    cups chopped onion ( 2 large)

  • 1 1/2

    cups chopped pepper (2 medium) (I use red, yellow or orange)

  • 1

    14 oz can tomatoes, cut up (I use diced tomatoes)

  • 3/4

    cup picante sauce

  • 2

    tsp. ground cumin

  • 2

    cloves garlic, minced

  • 2

    15 oz can black beans or red kidney beans drained (I use one of each)

  • 12

    6-inch corn tortillas

  • 2

    cups shredded reduced fat Monterey Jack cheese (8 oz)

  • 1/2

    cup sour cream (optional)

  • Sliced olives (optional)

Directions

In a large skillet, combine onion, pepper, undrained tomatoes, picante sauce, cumin and garlic. Bring to a boil, reduce heat, simmer uncovered 10 minutes. Stir in beans. Spread 1/3 of mixture over the bottom of a 3qt. Baking dish. Top with 6 tortillas, overlapping as necessary and 1 cup of the cheese. Add another 1/3 of bean mixture, top with remaining tortillas and bean mixture. Bake uncovered 350 for 30-35 minutes. Sprinkle with remaining cheese. Let stand for 10 minutes. If desired, top with olives, and serve with sour cream.

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