Tortilla Black Bean Casserole

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  • 1 cup(s) chopped onion
  • 3/4 cup(s) chopped green pepper
  • 1/2 14 oz can tomatoes chopped
  • 1/2 cup(s) bottled picante sauce or green salsa
  • 1 teaspoon(s) cumin
  • 1 clove(s) garlic
  • 15 ounce(s) can black beans rinsed and drained
  • 6 6inch corn tortillas
  • 4 ounce(s) reduced fat monterey jack cheese (1 cup)
  • 1 tomato chopped


  1. 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. 2. Spread one-third of the bean mixture over the bottom of a rectangular baking dish. Top with three of the tortillas, overlapping as necessary, and 1/2 cup of the cheese. Add another one-third of the bean mixture; top with remaining 3 tortillas and remaining bean mixture.
  3. 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. 4 If desired, top with chopped tomato, shredded lettuce, green onions, and olives, and serve with sour cream. Yields 4 servings

  5. Calories 295, Total Fat 8 g, Carbohydrate 46 g, Protein 18 g
July 2013

This recipe is a personal recipe added by margow2108 and has not been tested or endorsed by MyRecipes.

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