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Black Bean Tortilla Casserole

 Black Bean Tortilla Casserole
"A cousin gave me this recipe— she know my family loves Southwestern fare," says Sue Briski of Appleton, Wisconsin.
9 ServingsPrep: 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

2 of 2

Black Bean Tortilla Casserole (continued)

Directions (continued)

  • cheese is melted. Serve with toppings. Yield: 9 servings.
Nutritional Facts: One serving (1 piece with toppings) equals 246 calories, 7 g fat (3 g saturated fat), 18 mg cholesterol, 746 mg sodium, 31 g carbohydrate, 8 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.