|
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 cups chopped onion 1 1/2 cups chopped green bell pepper 14.5 ounce can chopped tomatoes 3/4 cup picante sauce 2 cloves garlic, peeled and minced 2 tsp. ground cumin two 15 ounce cans black beans, drained twelve 6 inch corn tortillas 2 cups shredded Monterey Jack cheese 2 tomatoes, diced 2 cups shredded lettuce 1/2 cup sliced green onions 1/2 cup sliced black olives 1/2 cup sour cream
Directions
Preheat oven to 350 degrees. Grease the inside of a 13x9 inch baking dish. Combine onion, bell pepper, canned tomatoes with juices, picante sauce, garlic and cumin in a large skillet over medium high heat. Heat to a boil. Reduce heat to medium low and simmer 10 minutes, stirring occasionally. Stir in black beans. Spoon 1/3 of the bean mixture evenly into the bottom of the prepared dish. Top with 1/2 of the tortillas and 1/2 of the Monterey Jack. Spread another 1/3 of the bean mixture over the tortillas. Top with remaining tortillas. Spread the remaining bean mixture over the tortillas. Bake the casserole about 30 to 35 minutes until heated through. Sprinkle the remaining Monterey Jack evenly over the top of the casserole and let stand 10 minutes. Garnish the top of the casserole with diced tomatoes, lettuce, green onions, olives and dollops of sour cream before slicing and serving.
Serves 6 to 8.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|