Zutaten für Black Bean Tortilla Casserole
- Onions
- Green Chilies
- Tomatoes
- 1 cup picante sauce
- 2 cloves garlic, minced
- Ground Cumin
- Black Beans
- 6 Inch Corn Tortillas
- Low Fat Monterey Jack Cheese
- Green Onion
- Pitted Ripe Olives
- Reduced Fat Sour Cream
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Zubereitung von Black Bean Tortilla Casserole
- Preheat oven to 350°F (175°C).
- In a large skillet, sauté 1 medium onion (chopped), 1 (4 ounce) can diced green chilis (drained), 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup picante sauce, 2 cloves garlic (minced), and 1 teaspoon ground cumin over medium heat for 5 minutes, or until softened.
- Bring to a simmer and cook for 10 minutes, uncovered, stirring occasionally.
- Stir in 2 (15 ounce) cans black beans (rinsed and drained).
- In a 13x9x2 inch baking dish, spread one-third of the bean mixture evenly over the bottom.
- Layer half of the tortillas (6-8, 6 inch tortillas), slightly overlapping if necessary, over the bean mixture.
- Sprinkle half of 2 cups shredded cheddar cheese over the tortillas.
- Repeat layers with another one-third of the bean mixture, the remaining tortillas, and the remaining bean mixture.
- Cover the casserole with aluminum foil and bake for 30-35 minutes.
- Remove foil, sprinkle with the remaining cheese, and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Let the casserole stand for 10 minutes before serving.
- Garnish with sliced tomatoes, green onions, and olives (optional).
- Serve warm with sour cream or plain yogurt.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
22g
Fat
27g
Carbs
15g
