TEX-MEX BLACK-BEAN BAKE

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TEX-MEX BLACK-BEAN BAKE

 

1 tablespoon vegetable oil

1 large yellow onion, chopped

1 large green bell pepper, seeded, chopped

2 garlic cloves, minced

2 teaspoons ground cumin

16-ounce can tomatoes, cut up (keep juice)

3 cups home-cooked black beans or two

15-ounce cans black beans, drained

2 cups cooked brown rice

12 6-inch corn tortillas

2 cups shredded Monterey Jack cheese

(about 8 ounces)

2 cups shredded lettuce

2 medium-size ripe tomatoes, chopped

Optional garnishes: sliced scallions, sliced

ripe olives

 

Heat oil in large skillet over medium heat; saute

onion, bell pepper and garlic, just until garlic turns

golden. Stir in cumin and tomatoes with juice. Bring

to boil; reduce heat. Simmer, uncovered, 10 minutes.

Stir in beans. Heat oven to 350 [degrees] F In

9-by-13-inch baking dish, spread 1/3 bean mixture over

bottom. Top with 1/2 of rice, then 1/2 of tortillas,

overlapping as necessary. Top with 1/2 of cheese. Add

another 1/3 of bean mixture, then remaining rice and

tortillas. Top with bean mixture and cheese. Cover and

bake 30 to 35 minutes or until heated through. Remove

lid or foil. Let stand about 5 minutes. Sprinkle with

shredded lettuce, chopped tomatoes, and scallions and

olives, if desired. Cut into squares to serve. Makes 8

to 10 main-dish servings.

 

 

 

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