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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tortilla Black Bean Casserole Recipe

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This recipe for Tortilla Black Bean Casserole is from The Welter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups chopped onion.
1 1/2 Cups chopped green pepper.
1 (14 1/2 oz.) Can diced tomatoes (undrained).
3/4 Cup picante sauce.
2 cloves garlic minced or 1 tsp. jarred minced.
2 tsp. ground cumin.
2 (15 oz.) Cans black beans or red kidney beans drained but not rinsed. (can use one can of each).
12 (6 inch) corn tortillas.
2 Cups shredded lowfat jack or cheddar cheese.
2 medium tomatoes sliced (optional).
2 Cups shredded lettuce (optional).
Sliced green onion (optional).
Sliced pitted ripe olives (optional).
1/2 Cup lowfat sour cream or plain yogurt. (optional)
Directions:
Directions:
In large skillet combine onion, green pepper, undrained tomatoes, picante sauce, garlic and cumin. Bring to a boil, reduce heat and simmer uncovered 10 minutes. Stir in beans. In a 9 x 13 x 2 baking dish, spread 1/3 of this mixture on the bottom. Top with half the tortillas, overlapping as necessary, and half (1 Cup) cheese. Add another 1/3 sauce mixture, then remaining and beans. COVER and bake at 350º for 30 -35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 10 minutes before cutting. If desired top with tomato slices, lettuce, green onion and olives. Cut into squares to serve. If desired, serve with a dollop of sour cream or yogurt.
Number Of Servings:
Number Of Servings:
Serves 6 - 8 as main dish
Personal Notes:
Personal Notes:
Serve with Mandarin Orange Pecan & Mixed Green Salad, Mexican beer or margaritas.

 

 

 

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