Tortilla-Black Bean Casserole

Contributed By: Velute
Better Homes and Gardens

Using low-fat dairy products makes this meatless main dish more healthful. If you like, light dairy sour cream, salsa, and sliced green onions also make tasty toppers.

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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: High Fiber
Meal Type: Entree

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Ingredients

2 cups Chopped onion
1-1/2 cups Chopped green sweet pepper
1 14-1/2-ounce can tomatoes, cut up
3/4 cup Picante sauce
2 cloves Garlic, minced
2 teaspoons Ground cumin
2 15-ounce Cans black beans or red kidney beans, drained and rinsed
Nonstick spray coating
10 7-inch corn tortillas
2 cups Shredded reduced-fat Monterey Jack cheese (8 ounces)
Shredded lettuce (optional)
Sliced small fresh red chili peppers (optional)

Preparation

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 degree F 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. Garnish with chili peppers, if desired. Makes 6 to 8 main-dish servings.