Total Time
Prep 25 mins
Cook 35 mins

A recipe from nutritionist Tara Gidus.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Spray a large skillet with nonstick spray; saute onions and peppers over medium-high heat.
  3. When the vegetables are tender, add the cumin, chili powder and the can of chopped tomatoes; simmer in the skillet for 5-10 minutes.
  4. In a large bowl, mix together black beans, pinto beans and chiles; mix in jar of salsa.
  5. Spray the bottom a 9"x13" baking dishes with cooking spray.
  6. Place two tortillas on the bottom of the dish. Spread one-third of the vegetable mixture onto the tortillas, then one-third of the bean mixture; then sprinkle one-third of the cheese on top. Repeat layering two more times, finishing with the cheese.
  7. Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes.
  8. Remove from oven and let stand five minutes before cutting and serving.
  9. Serve with fresh cilantro and a dollop of light sour cream, if desired.


Most Helpful

We enjoyed this. It made only one 9x13 pan. I think splitting it into 2 casseroles that size would not have worked. We will definately have this again!

Wendy13 December 01, 2011

Pure comfort food. Yum. I made this for myself and dd, and a different but similar recipe for dh using meat.

Dreamer in Ontario October 26, 2013

Delicious! The combination of flavors is excellent. The only changes I made were to substitute Corn for the pinto beans and fire roasted diced tomatoes for the chopped tomatoes and to take out the shredded cheddar. I will definitely be making this again. Next time I might consider using two cans of tomatoes. Like another reviewer, I was only able to make one 9 x 13 dish.

cmschn August 20, 2012

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