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Receta Tortilla And Black Bean Casserole

by Global Cookbook

Ingredientes

2 c. Onion -- minced 1 1/2 c. Green Pepper -- minced 14 1/2 ounce Tomatoes, canned -- minced, not liquid removed 3/4 c. Salsa 4 ounce Jalapenos -- minced 4 x cloves Garlic -- chopped 1 tsp Grnd Cumin 30 ounce Kidney Beans -- black/red, liquid removed

12 x 6 inch Corn Tortillas 2 c. Monterey Jack Cheese -- shredded 2 med Tomatoes -- sliced 2 c. Lettuce -- shredded 1/8 c. Green Onion -- sliced 1/8 c. Black Olives -- sliced 1/2 c. Lowfat sour cream -- optional

Direcciones

1. In a large skillet, combine onion, green pepper, undrained tomatoes, salsa, jalapenos, garlic and cumin. Bring to a boil, reduce heat. Simmer, uncovered, for 10 min. Stir in beans.
2. In a 13" x 9" x 2" baking dish, spread 1/3 of the bean mix over the bottom of the pan. Top with half of the tortillas, overlapping as necessary, and half of the cheese. Add in another 1/3 of the bean mix, then remaining tortillas and bean mix. Cover with foil and bake at 350 degrees F for 30-35 min or possibly till heated through. Sprinkle with remaining cheese and let stand 10 min. Top with tomato slices, lettuce, green onion, and olives. Cut into squares to serve. Serve with lowfat sour cream or possibly yogurt.
3. Additional information:This recipe is also great with substitutions. Try flour tortillas for corn tortillas and add in minced vegetables, such as celery and carrots when sauteing onion.

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