Black Bean Tortilla Casserole

By dette

"A cousin gave me this recipe— she know my family loves Southwestern fare," says Sue Briski of Appleton, Wisconsin

Ingredients

• TOPPINGS:
• Ingredients
• 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

Details

Servings 9
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Directions
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.



Nutritional Analysis: One serving (1 piece with toppings) equals 246 calories, 7 g fat (3 g saturated fat), 18 mg cholesterol, 746 mg sodium, 31 g carbohydrate, 8 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.