Tortilla-Black Bean Casserole
Recipe from
Better Homes and Gardens
This low-fat Tex-Mex favorite can also be served as a side dish for up to 12 people.
Servings:
Makes 8 main-dish servings
Prep Time:
25 mins
Total Time:
55 mins
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Ingredients
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2 cupschopped onion (2 large)see savings
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1-1/2 cupschopped green sweet pepper (2 medium)see savings
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1 14-1/2-ounce cantomatoes, cut upsee savings
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3/4 cupbottled picante sauce or green salsasee savings
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2 teaspoonsground cuminsee savings
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2 clovesgarlic, mincedsee savings
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2 15-ounce cansblack beans and/or red kidney beans, rinsed and drainedsee savings
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12 6-inchcorn tortillassee savings
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8 ouncesreduced-fat Monterey Jack cheese, shredded (2 cups)see savings
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2 mediumtomatoes, chopped (optional)see savings
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2 cupsshredded lettuce (optional)see savings
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Sliced green onions (optional)see savings
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Sliced pitted ripe olives (optional)see savings
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1/2 cuplight dairy sour cream or plain low-fat yogurt (optional)see savings
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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: Calories 295, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 689 mg, Carbohydrate 46 g, Fiber 8 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 55%, Calcium 31%, Iron 21%. Exchanges: Starch 3, Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
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