Savor Fall

http://www.the36thavenue.com/2013/09/glow-in-the-dark-pumpkin-jars.html

http://www.echoesoflaughter.ca/2012/10/jello-jar-monsters.html

http://www.the36thavenue.com/2013/09/diy-halloween.html

http://www.craftychelsea.com/2013/09/fall-pumpkin-oreo-cupcakes.html

Tortilla Black Bean Casserole

adapted from Midwest Living

Ingredients:

• 1 cup chopped onion
• 1- 1/2 cups chopped green sweet pepper (2 medium)

• 1- 14 1/2 - ounce can chunky tomatoes (Mexican style) cut up

• 3/4 cup bottled picante sauce or green salsa

• 1 teaspoons ground cumin

• 2 cloves garlic, minced

• 2- 15 - ounce cans 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)

Directions;

• 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

• 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

• Bake covered, in a 350 degree 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.