BLACK BEAN-TORTILLA CASSEROLE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 c. chopped onion2 green peppers, chopped1 (14 1/2 oz.) can stewed tomatoes with juice1 sm. can stewed tomatoes, drained3/4 c. picante sauce3 cloves minced garlic2 (15 oz.) cans black beans, drained12 (6 inch) corn tortillas2 c. shredded Monterey cheese2 med. tomatoes, sliced6-8 chopped green onions (tops included)Sliced, pitted black olives8 oz. sour cream(Options: Add cooked (browned) ground chuck or ground turkey)
In large skillet combine onion, green pepper, tomatoes, picante sauce and garlic. Bring to a boil and reduce heat and simmer for 10 minutes. Then add black beans.
In 13x9 baking dish (lightly greased) spread 1/3 of bean mixture over bottom. Cover with 6 overlapping tortillas and 1/2 of the cheese. Add another 1/3 of bean mixture and then remaining tortillas and bean mixture. Top with remaining cheese. Bake for 30 minutes in a 350 oven.
When ready to serve lay tomato slices down the center of the casserole and top with sour cream and sprinkle chopped green onions and sliced olives.
Number of Servings: 12
Recipe submitted by SparkPeople user DOREEWILL.
In 13x9 baking dish (lightly greased) spread 1/3 of bean mixture over bottom. Cover with 6 overlapping tortillas and 1/2 of the cheese. Add another 1/3 of bean mixture and then remaining tortillas and bean mixture. Top with remaining cheese. Bake for 30 minutes in a 350 oven.
When ready to serve lay tomato slices down the center of the casserole and top with sour cream and sprinkle chopped green onions and sliced olives.
Number of Servings: 12
Recipe submitted by SparkPeople user DOREEWILL.
Nutritional Info Amount Per Serving
- Calories: 280.7
- Total Fat: 12.6 g
- Cholesterol: 30.4 mg
- Sodium: 327.3 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 6.9 g
- Protein: 13.0 g
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