Meatless

Tortilla Black Bean Casserole

Shared with me by: Dee S (friend)

Ingredients

  • 1/2 - 3/4 c. red onion, chopped
  • 1 large green pepper, chopped
  • 2 (14 oz.) cans Mexican-style diced tomatoes
  • 1 c. picante sauce
  • 2 cloves garlic, minced
  • 2 t. cumin
  • 2 (15 oz.) can of black beans, drained
  • 2 c. shredded Mexican cheese blend
  • 12 six-inch corn tortillas

Condiments

  • chopped tomato
  • sliced green onions
  • sliced black olives
  • sour cream
  • shredded lettuce

Instructions

In a large skillet, combine tomatoes, onions, green pepper, picante sauce, garlic and cumin. Bring to a boil and reduce heat. Simmer uncovered for 10 minutes. Add black beans.

In a greased 9 x 13-inch baking dish, spread 1/3 of the bean mixture over the bottom.

Top with 6 tortillas, overlapping if necessary.
Top with another 1/3 of the bean mixture, and half of the cheese. Add another layer of 6 tortillas; overlapping, and remaining sauce. Cover with foil.

Bake at 350 degrees for 30 minutes. Remove foil and top with remaining cheese. Bake another 5 minutes until cheese melts.

Let stand 10 minutes before cutting.

Serve with condiments of your choice.