Black Bean Tortilla Casserole
- 1 large onion, chopped
- 1 1/2 green peppers, chopped
- 2 cloves garlic, minced
- 1 Tbsp. olive oil
- 24 oz. piquante sauce (mild or extra mild)
- 1 can drained chopped tomatoes
- 2 tsp. cumin
- 16 oz. black beans, cooked according to pkg. instructions
- 1 pkg. soft tortillas (from a health food store)
- about 1 lb. Monterey Jack cheese
- Saute the first 4 ingredients a little. Add the piquante sauce, tomatoes, cumin and black beans. Mix ingredients and put a layer in bottom of 9 x 13-inch baking dish. Put a layer of sprinkled cheese on top of mixture. Put tortillas on top of cheese. Repeat layers, ending with bean mixture on top. Bake 35 minutes at 350u0b0 covered with foil. Put another layer of cheese on top and bake 10 more minutes. Serve on shredded lettuce. Top with sour cream, chopped black olives and green onions. You and your guests will love this! Serves 8 people.
onion, green peppers, garlic, olive oil, piquante sauce, tomatoes, cumin, black beans, soft tortillas, cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=144599 (may not work)