Tortilla Black Bean Casserole
Shared with me by:
Dee S (friend)
Ingredients
- 1/2 - 3/4 c. red onion, chopped
- 1 large green pepper, chopped
- 2 (14 oz.) cans Mexican-style diced tomatoes
- 1 c. picante sauce
- 2 cloves garlic, minced
- 2 t. cumin
- 2 (15 oz.) can of black beans, drained
- 2 c. shredded Mexican cheese blend
- 12 six-inch corn tortillas
Condiments
- chopped tomato
- sliced green onions
- sliced black olives
- sour cream
- shredded lettuce
Instructions
In a large skillet, combine tomatoes, onions, green pepper, picante sauce, garlic and cumin. Bring to a boil and reduce heat. Simmer uncovered for 10 minutes. Add black beans.
In a greased 9 x 13-inch baking dish, spread 1/3 of the bean mixture over the bottom.
Top with 6 tortillas, overlapping if necessary.
Top with another 1/3 of the bean mixture, and half of the cheese. Add another layer of 6 tortillas; overlapping, and remaining sauce. Cover with foil.
Bake at 350 degrees for 30 minutes. Remove foil and top with remaining cheese. Bake another 5 minutes until cheese melts.
Let stand 10 minutes before cutting.
Serve with condiments of your choice.