Jefferson County Recipe of the Day: Black Bean Tortilla Casserole

Black Bean Tortilla Casserole – A delicious one dish meal!

Black Bean Tortilla Casserole


2 large onions, chopped
1-1/2 cups chopped green peppers
1 – 14-1/2 oz can diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 – 15 oz cans black beans, rinsed and drained
8 corn tortillas
2 cups shredded reduced-fat Mexican cheese blend


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


~Preheat oven at 350°.

~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-in. x 9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers. Top with remaining beans.

~Cover and bake for 30-35 minutes.

~Sprinkle with remaining cheese. Let stand for 5 minutes (or until cheese is melted).

~Serve with toppings.

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