black bean tortilla casserole

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Servs: 9   Prep: 20m   Cook: 30m  

"'A cousin gave me this recipe-- she know my family loves Southwestern fare,' says Sue Briski of Appleton, Wisconsin."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 teaspoons ground cumin 2 teaspoons ground cumin
•   2 (15 ounce) cans black beans, rinsed and drained 2 (15 ounce) cans black beans, rinsed and drained
•   2 garlic cloves, minced 2 garlic cloves, minced
•   1 cup chopped fresh tomatoes 1 cup chopped fresh tomatoes
•   TOPPINGS: TOPPINGS:
•   1 (14.5 ounce) can diced tomatoes, drained 1 (14.5 ounce) can diced tomatoes, drained
•   1 1/2 cups shredded lettuce 1 1/2 cups shredded lettuce
•   1/2 cup sliced ripe olives 1/2 cup sliced ripe olives
•   2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese 2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese
•   3/4 cup picante sauce 3/4 cup picante sauce
•   2 large onions, chopped 2 large onions, chopped
•   1/2 cup thinly sliced green onions 1/2 cup thinly sliced green onions
•   8 (6 inch) corn tortillas 8 (6 inch) corn tortillas
•   1 1/2 cups chopped green pepper 1 1/2 cups chopped green pepper

Instructions

1. 1. In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans.
   2. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

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