Recipe: Tortilla-Black Bean Casserole (no meat, using picante sauce)

TORTILLA-BLACK BEAN CASSEROLE

2 cup chopped onion
1 1/2 cup chopped green pepper
1 (14 1/2 oz) can tomatoes, cut up
3/4 cup picante sauce
2 cloves garlic, minced
2 tsp. ground cumin
2 cans (15 oz) each black beans or red kidney beans, rinsed and drained
12 (6-inch) corn tortillas
2 cup shredded low fat Monterey jack cheese (8 oz), divided use
FOR SERVING (optional):
2 medium tomatoes, sliced
2 cup shredded lettuce
Sliced green onion and pitted ripe olives
1/2 cup fat free sour cream or plain yogurt

In a large skillet combine onion, green pepper, undrained tomatoes, picante sauce, garlic, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.

In a (13x9x2-inch) baking dish spread 1/3 of the bean mixture over bottom. Top with half of the tortillas, overlapping as necessary, and 1/2 of cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.

Cover and bake in 350 degree F oven for 30 minutes or until heated thoroughly. Sprinkle with remaining cheese. Let stand 10 minutes.

If desired, top with tomato slices, lettuce green onion, and olives. Cut into squares to serve. If desired, serve with sour cream or yogurt.

Makes 10-12 side dish servings or 6-8 main servings
Source: Lennis M McCreary, 1990's