Tortilla-Black Bean Casserole

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Tortilla-Black Bean Casserole

 

1 cup onion, cooked, chopped

3/4 cup bell peppers, seeded and chopped

2/3 cup plus 3 tbsps. canned chopped tomatoes, undrained

1/4 cup plus 2 tbsps. prepared picante sauce or salsa

1 clove garlic, minced

1 tsp. ground cumin

1 lb. canned black beans or red kidney beans, drained

6 6 inch corn tortillas

1 cup Monterey Jack cheese, shredded

1 medium tomato, sliced

1 cup lettuce, shredded

6 scallions, sliced

1/4 cup plus 2 tbsps. chopped black olives

1/4 cup plus 2 tbsps. sour cream

 

Preheat oven to temperature 350 degrees. Combine first 6 ingredients in a heavy

nonstick skillet over medium-high heat. Bring to a boil. Reduce heat to low and

simmer 10 minutes, uncovered. Stir in beans. Spread 1/3 of bean mixture in

bottom of a lightly oiled baking dish.

Top with half the tortillas, overlapping as necessary. Sprinkle with half the

cheese. Add another 1/3 of bean mixture, then remaining tortillas and bean

mixture.

Cover tightly with foil and bake 30 minutes, or until heated throughout.

Sprinkle with remaining cheese. Let stand 10 minutes. Serve topped with tomato

slices, lettuce, scallions, olives, and sour cream. Serves 6.

 

 

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