Black Bean Tortilla Casserole

This is a low fat, vegetarian meal that is not tasteless or bland. Give it a try for something different.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 2  cups  chopped onions
• 1 1⁄2 cups  chopped green chilies
• 1 (14 ounce) can tomatoes, diced
• 3⁄4 cup  picante sauce
• 2  cloves garlic, minced
• 2  teaspoons ground cumin
• 2 (15 ounce) cans black beans
• 12  6-inch corn tortillas
• 2  cups  shredded low-fat monterey jack cheese
• 2  medium tomatoes, sliced (optional)
•  green onion, sliced (optional)
•  pitted ripe olives, sliced (optional)
• 1⁄2 cup reduced-fat sour cream or 1⁄2 cup plain yogurt

Directions

1. In a large skillet combine onion, green chilis, undrained tomatoes, Picante sauce, garlic and cumin.
2. Bring to boiling; reduce heat.
3. Simmer, uncovered, for 10 minutes.
4. Stir in beans.
5. In 13x9x2 inch baking dish spread 1/3 of bean mixture over bottom.
6. Top with 1/2 of tortillas, overlapping if necessary, and 1/2 of the cheese.
7. Add another 1/3 of the bean mixture, then remaining tortillas and remaining bean mixture.
8. Cover and bake in a 350 degree oven for 30-35 minutes or until heated through.
9. Sprinkle with remaining cheese, and return to oven until cheese is melted.
10. Let stand for 10 minutes.
11. If desired, top with tomato slices, green onions and olives.
12. Cut into squares and serve with sour cream or yogurt.