Black Bean and Corn Tortilla Casserole

By cmschnettler

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 (14.5-oz.) cans diced tomatoes
• 1 (15-oz.) can black beans, rinsed, drained
• 1 tablespoon chili powder
• 6 tablespoons chopped cilantro, divided
• 12 (5- to 6-inch) corn tortillas
• 1 1/2 cups (6 oz.) grated sharp cheddar cheese

Details

Servings 6
Adapted from scout.com

Preparation

Step 1

1.Heat oven to 425°F. Spray 13x9-inch glass baking dish with nonstick cooking spray. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Add onion; cook 5 minutes or until softened, stirring frequently. Stir in tomatoes, beans and chili powder; simmer 2 minutes. Stir in 4 tablespoons of the cilantro.

2. Overlap 6 tortillas in baking dish to cover bottom; spoon half of the tomato mixture over tortillas. Cover with remaining 6 tortillas. Top with remaining tomato mixture; sprinkle with cheese. Bake 15 minutes or until heated through and cheese is fully melted. Sprinkle with remaining 2 tablespoons cilantro.

6 servings