Tortilla-Black Bean Casserole

This Southwestern bean, cheese and tortilla casserole makes a hearty and satisfying meatless entrée.

Recipe Ingredients:

2 cups chopped onion
1 1/2 cups chopped green sweet pepper
1 (14.5-ounce) can tomatoes, cut up
3/4 cup picante sauce
2 cloves garlic, minced
2 teaspoons ground cumin
2 (15-ounce) cans black beans, drained and rinsed
Nonstick spray coating
10 (7-inch) corn tortillas
2 cups shredded Monterey Jack cheese
Shredded lettuce for accompaniment (optional)

Cooking Directions:

1. 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.
2. Spray a 2-quart rectangular baking dish with nonstick coating. Spread one-third of the bean mixture over bottom of the dish. Top with half of the tortillas, overlapping as necessary, and half of the cheese.
3. Add another one-third of the bean mixture, then remaining tortillas and bean mixture. Cover and bake in a 350°F (175°C) oven for 35 to 40 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 10 minutes.
4. If desired, place some shredded lettuce on each serving plate. To serve, cut casserole into squares and place atop lettuce.

Makes 6 to 8 servings.

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.