Date: Fri, 2 May 97 11:08:03 -0400
From: staecker@ll.mit.edu (Susan Staecker)
Tortilla Black Bean Casserole
In a skillet:
2 cups chopped onion (or to taste)
1 1/2 cups chopped green pepper
2 cloves garlic (minced)
1 14 1/2 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 (I use cheddar)
2 medium tomatoes, chopped (optional)
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 (I find smaller works OK, too): Spread 1/3 of the
bean mixture over the bottom. Top with 1/2 the tortillas, overlap as
necessary, and 1/2 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. We pass the chopped fresh
tomatoes, lettuce, and ff sour cream at the table for individual toppings.
Makes six delicious servings.
kwlacto lacto