Tortilla Black Bean Casserole

Chances are you've seen something like this before, it's often referred to as a Mexican lasagna. You can make it with any bean you like, or ground beef if you're not a bean lover. You can also add some minced hot pepper in addition to the bell pepper if you want it spicy. I made this mild in the hopes that my daughter would like it (no such luck). Oh well, back to the drawing board. The over twelve set is usually happy to dig in.

I didn't bother adding any toppings...maybe if I'd smothered it in sour cream
(hiding all the tomato and bean chunks), I could have outsmarted my finicky five-year-old.

TORTILLA BLACK BEAN CASSEROLE

Yield: 9 servings

2 cups chopped onion

1 ½ cups chopped green or red pepper

1 (14.5 oz.) can diced tomatoes (do not drain)

¾ cup medium salsa (I like Newman’s Own)

2 cloves garlic, minced

2 teaspoons ground cumin

2 (15 oz.) cans black beans, drained

12 (6-inch) corn tortillas

2 cups (8 oz.) shredded cheddar or monterey jack cheese (or combo)

optional toppings:

chopped tomato

shredded lettuce

chopped scallions

sliced pitted black olives

sour cream or plain Greek yogurt

1.      In a large skillet, combine onion, pepper, tomatoes, salsa, garlic and cumin.  Bring to a boil, reduce heat and simmer (uncovered) for 10 minutes.  Stir in beans.

2.      Preheat oven to 350° F.

3.      In a 13” x 9” baking dish, spread 1/3 of the bean mixture.  Top with half the tortillas, overlapping as necessary, and half the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.

4.      Cover and bake for 30-35 minutes or until heated through. Sprinkle with remaining cheese.  Let stand for 10 minutes. 

5.      Top with tomato, lettuce, scallions and olives, if desired. Cut into 9 squares and serve. Top each piece with a dollop of sour cream (also optional).

vegetable and bean mixture

I cut some of the tortillas in halves and quarters to make them fit better