Tortilla – Black Bean Casserole

By ASurek

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)

Preparation

Step 1

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.