Tortilla-Black Bean Casserole recipe

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

Recipe: Tortilla-Black BeanCasserole

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, 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)

In a large skillet combine onion, greenpepper, 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 dishwith nonstick coating. Spread one-third of the bean mixture overbottom of the dish. Top with half of the tortillas, overlappingas necessary, and half of the cheese.

Add another one-third of the bean mixture,then remaining tortillas and bean mixture. Cover and bake ina 350°F (175°C) oven for 35 to 40 minutes or until heatedthrough. Sprinkle with remaining cheese. Let stand for 10 minutes.

If desired, place some shredded lettuceon each serving plate. To serve, cut casserole into squares andplace atop lettuce. Garnish with chili peppers, if desired.

Makes 6 to 8 main-dish servings.

Nutritional facts per serving: calories:248, total fat: 4g, saturated fat: 1g, cholesterol: 0mg, sodium:631mg, carbohydrate: 40g, fiber: 5g, protein: 15g

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