black bean tortilla casserole
Pork
Black Bean Tortilla Casserole
A cousin gave me this recipe because she knows my family loves southwestern fare. It's one of our favorites.
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, divided
- 8 corn tortillas (6 inches)
- 2 cups 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
Directions:
- Preheat oven to 350°. In a saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes. Remove 1/2 cup black beans. Stir remaining beans into the onion mixture.
- Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with 4 tortillas and 2/3 cup cheese. Repeat layers; top with reserved 1/2 cup black beans.
- Cover and bake for 30-35 minutes or until heated through. Sprinkle with remaining 2/3 cup cheese. Let stand until cheese is melted, about 5 minutes. Serve with toppings.
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