Tortilla Black Bean Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 396.4
  • Total Fat: 12.4 g
  • Cholesterol: 31.0 mg
  • Sodium: 318.4 mg
  • Total Carbs: 53.5 g
  • Dietary Fiber: 14.0 g
  • Protein: 20.8 g

View full nutritional breakdown of Tortilla Black Bean Casserole calories by ingredient
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Submitted by: ERGILLIS


Low fat Tex-Mex casserole
Low fat Tex-Mex casserole

Number of Servings: 8


    2 cups chopped onion (2 large)
    1-1/2 cups chopped green pepper (2 medium)
    1 14-1/2-ounce can diced tomatoes
    3/4 cup bottled picante sauce or green salsa
    2 teaspoons ground cumin
    2 cloves garlic, minced
    2 15-ounce cans black beans, rinsed and drained
    12 6-inch corn tortillas
    2 cups Monterey Jack cheese, shredded
    2 medium tomatoes, chopped (optional)
    2 cups shredded lettuce (optional)
    1/2 cup light dairy sour cream or plain low-fat yogurt (optional)


In a large skillet combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.

Spread one-third of the bean mixture over the bottom of a 3-quart rectangular baking dish. Top with six of the tortillas, overlapping as necessary, and 1 cup of the cheese. Add another one-third of the bean mixture; top with remaining 6 tortillas and remaining bean mixture.

Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 10 minutes.

If desired, top with chopped tomato, shredded lettuce, green onions, and olives, and serve with sour cream.

Serving Size: makes 8 servings


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