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Black Bean and Tortilla Casserole Recipe

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This recipe for Black Bean and Tortilla Casserole, by , is from Recipes for Happiness, 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!

Contributor:  
Contributor:  
Steve Walters

Category:
Category:

Ingredients:  
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 shredded reduced-fat Mexican cheese blend
TOPPINGS:
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

Directions:
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 13x9-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.

 

 

 

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