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Tortilla and Black Bean Casserole Recipe

   
 

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     Tortilla and Black Bean Casserole

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6 to 8

Ingredients
2 cups chopped onion
1 1/2 cups chopped green bell pepper
2 garlic cloves, finely chopped
3/4 cup salsa
2 teaspoons ground cumin
4 cups drained canned black beans
12 corn tortillas
2 cups shredded queso Chihuahua or Montery Jack cheese
2 cups shredded lettuce
 
3 tomatoes, chopped
1/2 cup sour cream
1/2 cup pitted and sliced black olives

Instructions
Preheat the oven to 350 degrees F.
Combine the onion, pepper, garlic, salsa, cumin and beans in a large skillet and bring to a simmer over medium heat. Cook, stirring frequently, for 3 to 4 minutes.
Arrange 6 of the tortillas in the bottom of a 9 by 13 inch baking dish, overlapping them as necessary. Spread half of the bean mixture over the tortillas and sprinkle with half of the cheese. Repeat the layering process with the remaining tortillas, bean mixture and cheese.
Cover the dish with foil and bake for 30 minutes. Carefully remove the foil (watch out for the steam) and garnish with the lettuce, tomatoes, sour cream and olives.
Serving Suggestions
This can be a vegetarian meal or with tortilla chips for dipping.


Originally Submitted
7/25/2010





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