Tortilla-Black Bean Casserole

Name: Tortilla-Black Bean Casserole
Prep time: 25 min
Yield: 8
Ingredients: 2 cups chopped onion; 1 1/2 cups chopped green sweet pepper; 1 14 1/2 ounce can tomatoes, cut up; 3/4 cup bottled picante sauce or green salsa; 2 teaspoons ground cumin; 2 cloves garlic, minced; 2 15 ounce cans black beans and/or red kidney beans, rinsed and drained; 12 6 inches corn tortillas; 2 cups shredded reduced-fat Monterey Jack cheese; 1 cup chopped cherry or grape tomatoes; Chopped fresh cilantro, sliced green onions, and/or sliced pitted ripe olives; 1/2 cup light sour cream or plain low-fat Greek yogurt (optional)

Tortilla-Black Bean Casserole was pinched from <a href="http://www.recipe.com/tortilla-black-bean-casserole-1/" target="_blank">www.recipe.com.</a>

"This low-fat Tex-Mex recipe calls for bottled picante sauce, which is a less chunky salsa. For a twist, substitute salsa verde, a green salsa made with tomatillos and chile peppers...."

INGREDIENTS

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2 cups chopped onion

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1 1/2 cups chopped green sweet pepper

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1 14 1/2 ounce can tomatoes, cut up

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3/4 cup bottled picante sauce or green salsa

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2 teaspoons ground cumin

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2 cloves garlic, minced

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2 15 ounce cans black beans and/or red kidney beans, rinsed and drained

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12 6 inches corn tortillas

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2 cups shredded reduced-fat Monterey Jack cheese

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1 cup chopped cherry or grape tomatoes

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Chopped fresh cilantro, sliced green onions, and/or sliced pitted ripe olives

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1/2 cup light sour cream or plain low-fat Greek yogurt (optional)

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