Title: Tortilla-Black Bean Casserole
Categories: Casserole *
Yield: 6 Servings
| 2 | c | Chopped onion |
| 1 1/2 | c | Chopped green sweet pepper |
| 14 1/2 | oz | Can tomatoes, cut up |
| 3/4 | c | Picante sauce |
| 2 | cl | Garlic, minced |
| 2 | ts | Ground cumin |
| 15 | oz | Can black beans, drained and rinsed |
| | | Nonstick spray coating |
| 10 | | 7" tortillas |
| 2 | c | Shredded Monterey Jack cheese |
| | | Shredded lettuce |
| | | Sliced small fresh red chili peppers |
In a large skillet combine onion, green pepper, undrained tomatoes, picante
sauce, garlic, and cumin. Bring to boiling. Reduce heat. Simmer, uncovered,
for 10 minutes. Stir in beans. Spray a 2 quart rectangular baking dish with
nonstick coating. Spread one-third of the bean mixture over bottom of the
dish. Top with half of the tortillas, overlapping as necessary, and half of
the cheese. Add another one-third of the bean mixture, then remaining
tortillas and bean mixture. Cover and bake in a 350øF oven for 35 to 40
minutes or until heated through. Sprinkle with remaining che3ese. Let stand
for 10 minutes. If desired, place some shredded lettuce on each serving
plate. To serve, cut casserole into squares and place on top of lettuce.
Garnish with chili peppers.