|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 large onions, peeled and chopped 1 1/2 cups chopped green bell pepper 14 1/2 ounce can chopped tomatoes 3/4 cup prepared picante sauce 2 tsp. ground cumin 2 cloves garlic, minced two 15 ounce cans black beans, drained and rinsed ten 7 inch corn tortillas 2 cups shredded Monterey Jack cheese shredded lettuce sour cream
Directions
Preheat oven to 350 degrees. Combine onions, bell peppers, tomatoes with juices, picante sauce, cumin and garlic in a large skillet. Heat to a boil. Reduce heat and simmer 10 minutes. Stir in black beans. Lightly coat a 2 quart casserole dish with cooking spray. Spread 1/3 of bean mixture over bottom of prepared dish. Top with half of tortillas, overlapping and half of cheese. Top with another third of bean mixture, then layer with remaining tortillas. Top with remaining bean mixture. Cover and bake 35 to 40 minutes until heated through. Uncover and sprinkle with remaining cheese. Let stand 10 minutes. Serve with shredded lettuce and sour cream.
Serves 6 to 8.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|