MEXICAN: Black Bean Tortilla Casserole

November 14, 2007 at 5:20 pm 2 comments

2 large onions, chopped
1 1/2 cups chopped green pepper
1 (14.5 oz) can diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 tsp ground cumin
2 (15 oz) cans black beans, rinsed and drained
8 (6 inch) corn tortillas
8 ounces shredded cheese

1 1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

1. In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray. Layer with four tortillas and a third of the cheese. Repeat layers; top with remaining beans.
2. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.



Entry filed under: Gluten-free, Mexican, Vegetarian, Wheat-free. Tags: , , , , .


2 Comments Add your own

  • 1. Angela  |  November 22, 2007 at 12:25 am

    Whoa there lady. Someone went recipe blogging crazy. I am totally excited for these recipes! I made up my own tuna curry in a hurry and it wasn’t like the old style. Yippee!!! Now I know where it is. I like you and your cookin’.

  • 2. Inyoung  |  July 3, 2009 at 8:27 pm

    Yeah this was a large casserole and 2 people and few small children who don't count consumed it in a HURRY!!! YUM YUM


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