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Black Bean Tortilla Casserole Exps Ft21 18014 F 0727 1

Black Bean Tortilla Casserole

TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD: 9 servings.
A cousin gave me this recipe because she knows my family loves southwestern fare. It's one of our favorites. —Sue Briski, 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, divided
  • 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

  • 1. Preheat oven to 350°. In a saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes. Remove 1/2 cup black beans. Stir remaining beans into the onion mixture.
  • 2. Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with 4 tortillas and 2/3 cup cheese. Repeat layers; top with reserved 1/2 cup black beans.
  • 3. Cover and bake for 30-35 minutes or until heated through. Sprinkle with remaining 2/3 cup cheese. Let stand until cheese is melted, about 5 minutes. Serve with toppings.

Nutrition Facts

1 piece: 243 calories, 7g fat (3g saturated fat), 13mg cholesterol, 638mg sodium, 34g carbohydrate (6g sugars, 8g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

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