Tortilla-Black Bean Casserole
This low-fat Tex-Mex favorite can also be served as a side dish for up to 12 people.
Recipe from Better Homes and Gardens
8 main-dish servings
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 can black beans and/or red kidney beans, rinsed and drained
12 6 inches 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)
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.
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.
If desired, top with chopped tomato, shredded lettuce, green onions, and olives, and serve with sour cream.
Makes 8 main-dish servings
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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