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Tortilla Black Bean Casserole

2 c Chopped onion
1 1/2 c Chopped green pepper
2 Cloves garlic; minced
1 cn (14.5-oz) tomatoes; cut up
3/4 c Picante sauce
2 ts Ground cumin
2 cn (15-oz) black beans or kidney beans; drained and rinsed
12 6-inch corn tortillas
8 oz Shredded fat free cheese
2 md Tomatoes; chopped (optional)
2 c Shredded lettuce (optional)


"Saute" the onion, pepper, garlic, tomatoes, picante and cumin until lightly cooked. Simmer, uncovered, for 10 minutes. Stir in beans.

In a 13 x 9 x 2 pan: Spread 1/3 of the bean mixture over bottom. Top with 1/2 the tortillas, overlap as necessary and 1/2 the cheese. Add another 1/3 of bean mixture, then remaining tortillas and bean mixture. Cover and bake at 350 (I baked uncovered by accident. . it turned out fine) for 30-35 minutes. Sprinkle with remaining cheese. Top with tomatoes, lettuce, ff sour cream if desired. Makes six servings.




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