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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.
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    9 servings

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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