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Black Bean and Tortilla Casserole

I got this recipe from someone at work and thought it was good.  It
originally called for low fat cheese, I substituted fat free cheese here,
although I used a rice cheese on mine. It would probably be fine without
the cheese too.


Tortilla Black Bean Casserole

In a skillet:

2 cups chopped onion
1 1/2 cups chopped green pepper
2 cloves garlic, minced
1  14 1/2 oz can tomatoes, cut up
3/4 cup picante sauce
2 tsp ground cumin

2  15 oz cans black beans or kidney beans, drained and rinsed
12  6 inch corn tortillas
8 oz shredded fat free cheese
2 medium tomatoes, chopped (optional)
2 cups 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.