Prep 10 mins
Cook 1 hr
A nice, different way to make tortellini. Good for potlucks.
- 425.24 g can black beans, rinsed and drained
- 255.14-283.49 g refrigerated cheese tortellini, can use any type
- 113.39 g can diced green chilies
- 425.24 g can diced tomatoes
- 2.46 ml cumin
- 354.88 ml low-fat sour cream, can use regular
- 59.14 ml fresh lime juice
- 2.46 ml sugar
- 473.18 ml shredded monterey jack cheese
- 118.29 ml sliced black olives
- 177.44 ml chopped green onion
- 59.14 ml chopped cilantro
- Preheat oven to 350 degrees. Lightly grease/spray a 1 1/2 qt casserole dish.
- In a bowl, toss together the black beans, tortellini, green chilies, diced tomatoes and cumin. Mix well and pour into the prepared casserole dish.
- In another bowl, stir together the sour cream, lime juice and sugar; evenly spread this over mixture in the casserole dish.
- Evenly sprinkle with cheese, then olives, then green onions, then the cilantro.
- Cover with foil and bake at 350 for 30 minutes.
- Uncover and continue baking an additional 20-30 minutes until cheese is bubbly and lightly browned.
- Let stand 10 minutes before serving.
- Garnish with cilantro.
This recipe and ingredients were possibly the worst combination and taste I have ever experienced in a recipe. The odor and consistency with curdled sour cream were the worst. What was I thinking to make this disaster? Please just take this recipe off your usually wonderful list.
Nobody in my family cared for this recipe. I followed it to the letter, but it just wasn't good. It was mushy and lacking flavor despite some promising ingredients. Perhaps it could be good if you added some more flavor, but mostly I couldn't get past the odd combo of pasta and southwestern ingredients.
Tasted wonderful but my sour cream curdled as well. I'm going to try again and make it into a sauce, then add it. I loved the flavor.