Black Bean Tortilla Casserole

By Jenny_439

Ingredients

• TOPPINGS:
• 2 large onions, chopped
• 1-1/2 cups chopped green peppers
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 3/4 cup picante sauce
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 cans (15 ounces each) black beans, rinsed and drained
• 8 corn tortillas (6 inches)
• 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
• 1-1/2 cups shredded lettuce
• 1 cup chopped fresh tomatoes
• 1/2 cup thinly sliced green onions
• 1/2 cup sliced ripe olives

Preparation

Step 1

•In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans.
• Spread a third of the mixture in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans.
• Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings. Yield: 9 servings.