For the person looking for the 3-layer tortilla and black bean recipe -- Is
this it?
Tortilla Black Bean Casserole Serves 6
In a skillet:
2 cups chopped onion (or to taste)
1 ½ cups chopped green pepper
2 cloves garlic (minced)
1 14 ½ oz can tomatoes, cut up
3/4 cup picante sauce
2 tsp ground cumin
2 15 oz cans black beans or kidney beans, drained and rinsed
12 6 inch corn tortillas
8 oz shredded fat free cheese (cheddar OK)
2 medium tomatoes, chopped
2 cups shredded lettuce (optional)
1 cup fatfree sour cream (optional)
Saute the onion, pepper, garlic, tomatoes, picante and cumin until lightly
cooked. Simmer, uncovered, for 10 minutes. Stir in beans.
In a 13 x 9 x 2 inch pan (smaller works OK, too): Spread 1/3 of the bean
mixture over the bottom. Top with ½ the tortillas, overlap as necessary, and
½ the cheese. Add another 1/3 of the bean mixture, then remaining tortillas
and bean mixture. Cover and bake at 350 for 30-35 minutes. Sprinkle with
remaining cheese. Pass the chopped fresh tomatoes, lettuce, and ff sour
cream at the table for individual toppings.
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