Black Bean Tortilla Casserole Recipe

5 6 9
Black Bean Tortilla Casserole Recipe
Black Bean Tortilla Casserole Recipe photo by Taste of Home
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Black Bean Tortilla Casserole Recipe

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5 6 9
Publisher Photo
"A cousin gave me this recipe— she know my family loves Southwestern fare," says Sue Briski of Appleton, Wisconsin.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 2 large onions, chopped
  • 1-1/2 cups chopped green peppers
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 3/4 cup picante sauce
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 8 corn tortillas (6 inches)
  • 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
  • TOPPINGS:
  • 1-1/2 cups shredded lettuce
  • 1 cup chopped fresh tomatoes
  • 1/2 cup thinly sliced green onions
  • 1/2 cup sliced ripe olives

Directions

In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans.
Spread a third of the mixture in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans.
Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings. Yield: 9 servings.
Originally published as Black Bean Tortilla Casserole in Light & Tasty June/July 2002, p43

Nutritional Facts

1 piece: 251 calories, 7g fat (3g saturated fat), 18mg cholesterol, 609mg sodium, 36g carbohydrate (7g sugars, 8g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

  • 2 large onions, chopped
  • 1-1/2 cups chopped green peppers
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 3/4 cup picante sauce
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 8 corn tortillas (6 inches)
  • 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
  • TOPPINGS:
  • 1-1/2 cups shredded lettuce
  • 1 cup chopped fresh tomatoes
  • 1/2 cup thinly sliced green onions
  • 1/2 cup sliced ripe olives
  1. In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans.
  2. Spread a third of the mixture in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans.
  3. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings. Yield: 9 servings.
Originally published as Black Bean Tortilla Casserole in Light & Tasty June/July 2002, p43

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Reviews forBlack Bean Tortilla Casserole

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MY REVIEW
kitchey User ID: 3750980 260997
Reviewed Feb. 8, 2017

"This is a good, basic recipe. I amped up the spicy heat because that's how we like it....I also added corn kernels and extra salsa (no picante sauce in the house)....a good dinner and no one missed the meat."

MY REVIEW
hilly11 User ID: 6281669 50891
Reviewed Oct. 30, 2012

"I don't cook vegetarian very often, as my husband and I both love our pork, chicken, and beef. I was afraid we would still be hungry or feel like something was "Missing" but that didn't happen! We were very satisfied by this meal....I did make one change to it...I put all the ingredients on a tostada shell instead of using layered tortillas to make it a casserole. LOVE!!!!"

MY REVIEW
eli05 User ID: 3750978 128459
Reviewed Mar. 28, 2011

"I made several changes to this recipe, but that wasn't the plan. We were out of green onions so I omitted those. We were also out of black beans so I under great-northern instead. This was still an amazing meal and my husband who is a meat lover even loved this!"

MY REVIEW
DonnaL35270 User ID: 3421643 35490
Reviewed Feb. 1, 2011

"This recipe tasted great and was easy to fix."

MY REVIEW
jsouba User ID: 1788691 41845
Reviewed May. 24, 2010

"Very tasty and healthy with all the veggies...doesn't even seem like a meatless dish. The beans taste great!! Would definately make again!!"

MY REVIEW
[email protected] User ID: 1289836 49568
Reviewed May. 11, 2010

"Very tasty! This is a great Mexican vegetarian option that is also low fat."

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