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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

    Recipe provided by Better Homes and Gardens- BHG.com a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

    Mushroom and Black Bean Tortilla Casserole | Everyday Food with Sarah Carey

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