Black Bean Tortilla Casserole
Mexican
1 cup white onion, chopped
1/2 green bell pepper, chopped
1 Tbsp Olive Oil (or canola)
1/2 cup salsa
1/2 cup Salsa Verde
1 can (14.5 oz) chopped tomatoes
2 tsp ground cumin
2 cloves garlic, minced
2 cans (15 oz) Black Beans, drained and rinsed
12 Corn tortillas (6 inch)
3 cups Monterrey Jack cheese, shredded

Preheat oven to 350.
Saute onion and bell pepper in a skillet with oil, over medium high heat for 5 minutes. Add salsas, tomatoes, cumin and garlic to pan. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
Add the black beans to the pan and stir.

In the bottom of a 9x13 pan, spread 1/3 of the bean mixture. Top with a layer of 4 corn tortillas. Top the tortillas with 1 cup shredded cheese. Repeat layers 2 more times, except leave the last cup of cheese off for now.

Bake covered at 350 degrees for 25 minutes. Remove from oven and top with 1 cup cheese. Bake for 10 minutes more, uncovered. Remove, let stand for 10 minutes. Serve with lettuce, tomato, sour cream, fresh cilantro sprigs, green onion and olives.
From:
Crystal CK (CrystalsCozyK)
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