Southwest Black Bean CasserolePrep: 25 min Cook: 45 min Servings: 12by Salad Foodie406 recipes>
Vegetarians rejoice! This Tex-Mex favorite can be used as a side dish for 12, or as a main dish for 8. The toppings of lettuce, tomatoes, olives, green onions and sour cream together with some tortilla chips add color and crunch. You can make this with as much punch as you’d like - add minced jalapeno peppers, sriracha sauce, red pepper flakes - or whatever your favorite heat condiment happens to be. To move it into the heart-healthy realm, substitute reduced fat cheese and sour cream.
- 2 cups chopped onions (2 large)
- 1 1/2 cups chopped green bell pepper (2 medium)
- 1 15-ounce can tomatoes, undrained & cut up
- 3/4 cup bottled picante sauce or green salsa
- 2 teaspoons ground cumin
- 3 cloves garlic, minced
- 2 15-ounce cans black beans and/or red kidney beans, rinsed and drained
- 12 6-inch corn tortillas
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- Optional garnishes and accompaniments: chopped tomatoes, shredded lettuce, sliced green onions, sliced pitted ripe olives, sour cream, tortilla chips
- Preheat oven to 350 degrees F. In large skillet combine onions, bell pepper, undrained tomatoes, picante sauce, cumin and garlic. Bring to boiling, reduce heat and simmer uncovered to reduce liquid for 10 minutes. Stir in beans. Season as you like with salt, pepper, or red pepper flakes.
- Spread 1/3 of bean mixture over bottom of a 3-quart rectangular baking dish. Top with 6 of the tortillas, overlapping as necessary. Sprinkle 1 cup of cheese over that layer.
- Add another 1/3 of the bean mixture; top with remaining 6 tortillas and then the remaining bean mixture.
- Cover and bake 30-35 minutes or until heated through. Remove cover and sprinkle with remaining 1 cup of cheese. Allow to stand 10 minutes uncovered before cutting to serve.
- Serve with optional toppings and accompaniments.
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