Black Bean Tortilla Casserole

Total Time Prep: 20 min. Bake: 30 min.

Yield 9 servings

A cousin gave me this recipe because she knows my family loves southwestern fare. It's one of our favorites. —Sue Briski, Appleton, Wisconsin

Ingredients

2 large onions, chopped
1-1/2 cups chopped green peppers
1 can (14-1/2 ounces) diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, rinsed and drained, divided
8 corn tortillas (6 inches)
2 cups shredded reduced-fat Mexican cheese blend
TOPPINGS:
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

Directions

Preheat oven to 350°. In a saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes. Remove 1/2 cup black beans. Stir remaining beans into the onion mixture.
Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with 4 tortillas and 2/3 cup cheese. Repeat layers; top with reserved 1/2 cup black beans.
Cover and bake for 30-35 minutes or until heated through. Sprinkle with remaining 2/3 cup cheese. Let stand until cheese is melted, about 5 minutes. Serve with toppings.

Nutrition Facts

1 piece: 243 calories, 7g fat (3g saturated fat), 13mg cholesterol, 638mg sodium, 34g carbohydrate (6g sugars, 8g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

A cousin gave me this recipe because she knows my family loves southwestern fare. It's one of our favorites. —Sue Briski, Appleton, Wisconsin

Recipe Creator