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Black Bean Tortilla Casserole

"A cousin gave me this recipe— she know my family loves Southwestern fare," says Sue Briski of Appleton, Wisconsin.
Black Bean Tortilla Casserole
Black Bean Tortilla Casserole Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    9 servings
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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 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 13x9-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.
Nutrition 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.

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