Wednesday, October 9, 2013

Savor Fall
Tortilla Black Bean Casserole
adapted from Midwest Living

  • 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)
  • 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.

No comments:

Post a Comment

Avocado Caprese Chicken Wraps

Take A Bite Out of Summer Enjoy a Wrap Avocado Caprese Chicken Wraps Cook's Notes: This is one amazing wrap sandwich filled...