Tortilla-Black Bean Casserole
1 to 2 cups chopped onion (adjust according to personal
taste)
½ to 1 cups chopped sweet pepper (adjust according to
personal taste)
1 14.5 oz. can of tomatoes, undrained and cut up (or one
quart of home canned tomatoes or the equivalent of fresh tomatoes diced small)
¾ cup picante sauce or green salsa
2 teaspoons ground cumin
2 cloves (or the equivalent) minced garlic
2 15 oz. cans of black beans and/or red kidney beans rinsed
and drained
12 6-inch corn tortillas
8 oz. Monterey Jack Cheese (Sometimes I substitute Colby,
Cheddar or Mozzarella if that’s what I have on hand)
2 medium tomatoes chopped (optional)
2 cups shredded lettuce (optional)
Sliced green onions (optional)
Sliced pitted ripe olives (optional)
Sour cream (optional)
In a large skillet combine onion, sweet pepper, undrained
tomatoes, picante sauce, cumin and garlic.
Bring to boiling; reduce heat.
Simmer uncovered for 10 minutes.
Stir in beans. Spread one third
of bean mixture over the bottom of a 3-quart rectangular backing dish. Top with six of the tortillas, overlapping as
necessary and 1 cup of the cheese. Add
another one third of the bean mixture; top with remaining 6 tortillas and
remaining bean mixture. Bake covered in
a 350 oven for 30 to 35 minutes or until heated through. Sprinkle with remaining 1 cup cheese. Let stand 10 minutes before serving. If desired, top with tomatoes, lettuce,
onions and olives and serve with sour cream.