Black Bean Tortilla Casserole

Name: Black Bean Tortilla Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 9 servings.
Cuisine: Mexican Casseroles, Mexican Dinners, Mexican Recipes, Mexican Vegetarian Recipes
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

"A cousin gave me this recipe— she know my family loves Southwestern fare," says Sue Briski of Appleton, Wisconsin.

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.

Originally published as Black Bean Tortilla Casserole in Light & Tasty June/July 2002

Reviews

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Average Rating:

kitchey

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.
hilly11

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!!!!
eli05

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!
DonnaL35270

Feb 1, 2011

This recipe tasted great and was easy to fix.
jsouba

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!!
mbdumee

May 11, 2010

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