Black Bean Enchilada Casserole

• Cooking spray
• 10 6-inch corn tortillas
• 2 (14 1/2-ounce) can diced tomatoes
• 1 1/2 cups chopped green onions, green parts only
• 1 cup chopped onion
• 1 cup store-bought salsa or Salsa Rio Grande (page 197)
• 1 teaspoon ground cumin
• 2 (11-ounce) cans black bean soup
• 1 (15-ounce) can black beans, rinsed and drained
• 10 ounces reduced-fat Cheddar cheese, shredded (2 1/2 cups)

1. Preheat the oven to 350F.
2. Coat a 9 x 13-inch casserole dish with cooking spray.
3. Bake the tortillas in a single layer on baking sheets for about 10 minutes or until crisp.
4. Set aside to cool.
5. In a large skillet set over medium-high heat, combine the tomatoes and their juice, green onions, onion, salsa, and cumin.
6. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 8 minutes.
7. Stir in the soup and black beans, and cook 5 minutes or until heated through.
8. Spread one-third of the bean mixture over the bottom of the prepared casserole dish.
9. Top with half of the tortillas, overlapping as necessary, and sprinkle over 1 cup of the cheese.
10. Add another third of the bean mixture, top with the remaining tortillas, and sprinkle on 1 cup of the cheese.
11. Finish the layers with the last third of the bean mixture and remaining 1/2 cup cheese.
12. Bake the casserole for 25 to 30 minutes or until heated through, and serve hot.
13. Vegetarian friendly!
14. If you find yourself short on time, feel free to buy baked tortilla shells from the grocery store instead of toasting them yourself.

cooking spray, corn tortillas, tomatoes, green onions, onion, storebought salsa, ground cumin, black bean soup, black beans, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/black-bean-enchilada-casserole-378281 (may not work)