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Main dishes

Tortilla-Black Bean Casserole

Tortilla-Black Bean Casserole recipe
Recipe and Photo by: Better Homes and Gardens
Tortillas and black beans—it doesn't get more Tex-Mex than that! This cheesy layered casserole is like a fiesta in your mouth.
time
prep:
25 min
total:
55 min
servings
total:
Makes 8 main-dish servings

What You Need

2
cups  chopped onion (2 large)
1-1/2
cups  chopped green sweet pepper (2 medium)
1
 14-1/2-ounce can tomatoes, cut up
3/4
cup  bottled picante sauce or green salsa
2
teaspoons  ground cumin
2
cloves  garlic, minced
2
 15-ounce cans black beans and/or red kidney beans, rinsed and drained
12
 6-inch corn tortillas
8
 ounces reduced-fat Monterey Jack cheese, shredded (2 cups)
2
medium  tomatoes, chopped (optional)
2
cups  shredded lettuce (optional)
 Sliced green onions (optional)
 Sliced pitted ripe olives (optional)
1/2
cup  light dairy sour cream or plain low-fat yogurt (optional)

Make It

1. In a large skillet combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.

2. Spread one-third of the bean mixture over the bottom of a 3-quart rectangular baking dish. Top with six of the tortillas, overlapping as necessary, and 1 cup of the cheese. Add another one-third of the bean mixture; top with remaining 6 tortillas and remaining bean mixture.

3. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 10 minutes.

4. If desired, top with chopped tomato, shredded lettuce, green onions, and olives, and serve with sour cream.

5. Makes 8 main-dish servings

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