Black Bean Tortilla Casserole Recipe

• 2 c. coarsely minced onions
• 2 garlic cloves, chopped
• 1 c. minced green pepper (1 lg. pepper)
• 1 c. minced red pepper (1 lg.)
• 1/2 c. picante sauce
• 1 1/2 teaspoon grnd cumin
• 2 (15-16 ounce.) cans black beans, liquid removed (Goya)
• 1 (14 1/2 ounce.) can stewed tomatoes, undrained & minced (Mexican style)
• 12 (6") corn tortillas
• 2 c. shredded (reduced fat) Monterey Jack cheese, shredded & divided
• 1 c. shredded iceberg lettuce
• 1/2 c. seeded, minced unpeeled tomato
• Lowfat sour cream

1. Coat large skillet with small amount of veg.
2. oil or possibly non-stick cooking spray.
3. Place over medium heat.
4. Add in onion and garlic, saute/fry 4 min or possibly till tender.
5. Add in green and red pepper and saute/fry 3 min or possibly till tender.
6. Add in picante sauce, cumin, black beans and stewed tomatoes.
7. Cook 5 min, stirring occasionally.
8. Remove from heat.
9. Coat a 13"x9"x2" baking dish with non-stick spray (Pam).
10. Spoon 1 1/2 c. bean mix into baking dish.
11. Arrange 6 tortillas in a single layer over bean mix.
12. Top with 1 c. cheese.
13. Spoon 2 1/2 c. bean mix over cheese.
14. Arrange remaining 6 tortillas over bean mix.
15. Top tortillas with remaining bean mix.
16. Cover and bake at 350 degrees for 30 min.
17. Uncover and top with remaining c. of cheese.
18. Bake, uncovered another 5 to 7 min or possibly till cheese melts.
19. Let stand 5 min and cut into 4 1/2" squares.
20. Top each square with lettuce, tomato and lowfat sour cream.
21. Makes 6 servings, about 366 calories per square.

onions, garlic, green pepper, red pepper, picante sauce, grnd cumin, black beans, tomatoes, corn tortillas, cheese, tomato, sour cream

Taken from cookeatshare.com/recipes/black-bean-tortilla-casserole-15275 (may not work)