Tortilla Black Bean Casserole -- Quad-Cities Online Recipe Book
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Tortilla Black Bean Casserole

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Ingredients

2 cups chopped onion
1-1/2 cups chopped green pepper
14-ounce can diced tomatoes
3/4 cup picante sauce
2 cloves garlic, minced
2 teaspoons ground cumin
15-ounce can black beans, drained
12 corn tortillas
2 cups shredded pepper jack or cheddar cheese
2 medium tomatoes, sliced
2 cups shredded lettuce
6 to 8 green onions, chopped
3/4 cup sliced black olives
8-ounce container sour cream

Instructions

In a large skillet, combine the onion, green pepper, undrained canned tomatoes, picante sauce, garlic and ground cumin. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes. Stir in black beans. In a 13x9-inch baking dish, spread one-third of the bean mixture. Top with 6 tortillas and half of the cheese, Add one-third more of the bean mixture and top with remaining tortillas. Top with remaining bean mixture. Cover and bake at 350 degrees F. for 30 minutes, then uncover and sprinkle with cheese. Let stand 10-15 minutes. Top with shredded lettuce, tomatoes, green onions and black olives. Serve with sour cream on the side.

Jane Franks, Rock Island



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