Black Bean & Tortilla Casserole

• 2 garlic cloves, minced
• 1 cup onion, chopped
• 12 cup green onion, chopped
• 1 cup tomatoes, chopped
• 1 jalapeno, seeds removed, minced
• 2 teaspoons cumin powder
• 2 cups tomato sauce (2 - 8 oz cans)
• 2 (16 ounce) cans black beans, rinsed and drained
• 2 tablespoons cilantro, chopped
• salt & pepper
• 8 corn tortillas, soft
• 8 ounces low-fat cheddar cheese, shredded
• 8 tablespoons fat free sour cream

1. Preheat oven to 350 degrees F.
2. Spray large skillet with cooking spray.
3. Add garlic, onion, green onion, tomato, jalapeno and cumin.
4. Cook on medium heat until onion is tender about 3-5 minutes.
5. Add tomato sauce and cook 5 more minutes.
6. Stir in beans, cilantro, salt and pepper.
7. Remove from heat.
8. Spray an 8 x 11 (2 qt) baking dish with cooking spray.
9. Layer 1/3 of bean mixture, 1/3 cheese, and 4 tortillas.
10. Repeat.
11. The final layer will be the bean mixture and then cheese.
12. Cover with aluminum foil and bake for 20 mintes.
13. Uncover, and bake 10 minutes, or until cheese is bubbly.
14. Top each portion with 2T fat free sour cream.

garlic, onion, green onion, tomatoes, cumin powder, tomato sauce, black beans, cilantro, salt, corn tortillas, cheddar cheese, sour cream

Taken from www.food.com/recipe/black-bean-tortilla-casserole-448781 (may not work)