Black Bean Tortilla Casserole
2 cups Onion, chopped
1 1/2 cups Green Pepper, chopped
14 1/2 ounces Tomatoes, canned, chopped, not drained
3/4 cup Salsa
4 ounces Jalapenos, chopped
4 cloves Garlic, minced
1 teaspoon Ground Cumin
30 ounces Kidney Beans, black/red, drained
12 6 inch Corn Tortillas
2 cups Monterey Jack Cheese, shredded
2 medium Tomatoes, sliced
2 cups Lettuce, shredded
1/8 cup Green Onion, sliced
1/8 cup Black Olives, sliced
1/2 cup Sour Cream, optional
In a large skilled, combine onion, green pepper, undrained tomatoes,
salsa, jalapenos, garlic and cumin. Bring to a boil,
reduce heat. Simmer,
uncovered, for 10 minutes. Stir in beans.
In a 13" x 9" x 2" baking dish, spread 1/3 of the bean mixture over the
bottom of the pan. Top with half of the tortillas, overlapping as necessary, and
half of the cheese. Add another 1/3 of the bean
mixture, then remaining
tortillas and bean mixture.
Cover with foil and bake at 350 degrees F for 30-35 minutes or until
Sprinkle with remaining cheese and let stand 10 minutes. Top with
tomato slices, lettuce, green onion, and olives. Cut into squares to serve.
Serve with sour cream.