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Tortilla Black Bean Casserole

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Ingredients
  Onions 2 Large, chopped
  Sweet peppers 1 1⁄2 Cup (24 tbs), chopped
  Tomatoes 1 Large
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

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