Tortilla-Black Bean Casserole

This low-fat Tex-Mex favorite can also be served as a side dish for up to 12 people.



by 8  people


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Servings: 8
Yield: 8 main-dish servings
Prep Time: 25 mins
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Ingredients
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    2   cups 
    chopped onion (2 large)
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    1 1/2  cups 
    chopped green sweet pepper (2 medium)
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    1  14 1/2 ounce can 
    tomatoes, cut up
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    3/4  cup 
    bottled picante sauce or green salsa
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    2   teaspoons 
    ground cumin
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    2   
    cloves garlic, minced
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    2  15  ounce can 
    black beans and/or red kidney beans, rinsed and drained
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    12  6  inches 
    corn tortillas
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    8   ounces 
    reduced-fat Monterey Jack cheese, shredded (2 cups)
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    2   
    medium tomatoes, chopped (optional)
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    2   cups 
    shredded lettuce (optional)
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    Sliced green onions (optional)
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    Sliced pitted ripe olives (optional)
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    1/2  cup 
    light dairy sour cream or plain low-fat yogurt (optional)

Directions
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
Nutrition information
Per Serving: cal. (kcal) 295, Fat, total (g) 8, chol. (mg) 20, sat. fat (g) 4, carb. (g) 46, fiber (g) 8, pro. (g) 18, vit. A (IU) 875, vit. C (mg) 32, sodium (mg) 689, calcium (mg) 313, iron (mg) 4, Starch () 3, Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet
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