Tortilla-Black Bean Casserole
This Southwestern bean, cheese and tortilla casserole makes a hearty and satisfying meatless entrée.
2 cups chopped onion
1 1/2 cups chopped green sweet pepper
1 (14.5-ounce) can tomatoes, cut up
3/4 cup picante sauce
2 cloves garlic, minced
2 teaspoons ground cumin
2 (15-ounce) cans black beans, drained and rinsed
Nonstick spray coating
10 (7-inch) corn tortillas
2 cups shredded Monterey Jack cheese
Shredded lettuce for accompaniment (optional)
- In a large skillet combine onion, green pepper, undrained tomatoes, picante sauce, garlic, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.
- Spray a 2-quart rectangular baking dish with nonstick coating. Spread one-third of the bean mixture over bottom of the 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 bean mixture. Cover and bake in a 350°F (175°C) oven for 35 to 40 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 10 minutes.
- If desired, place some shredded lettuce on each serving plate. To serve, cut casserole into squares and place atop lettuce.
Makes 6 to 8 servings.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.