Tortilla Black Bean Casserole
|Onions||2 Large, chopped|
|Sweet peppers||1 1⁄2 Cup (24 tbs), chopped|
|Picante sauce||3⁄4 Cup (12 tbs)|
|Ground cumin||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Black beans/Red kidney beans||30 Ounce, drained, rinsed|
|Non-stick cooking spray||1|
|Corn tortillas||10 (7 Inch)|
|Monterey jack cheese||8 Ounce, shredded|
|Chile peppers||To Taste, sliced|
In a large skillet combine the onions, sweet peppers, undrained tomatoes, picante sauce, cumin, and garlic.
Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
Stir in the beans.
Coat a 2-quart rectangular baking dish with cooking spray.
Spread one-third of the bean mixture over bottom of dish.
Top with half of the tortillas, overlapping as necessary, and half of the cheese.
Add another one-third of the bean mixture, then remaining tortillas and remaining bean mixture.
Cover and bake in a 350° oven for 35 to 40 minutes or until heated through.
Sprinkle with the remaining cheese.
Let stand for 10 minutes.
If desired, arrange the shredded lettuce on dinner plates.
To serve, cut the casserole into squares and place on top of lettuce.
If desired, garnish with chile peppers.