Zutaten für Southwest Tortellini Casserole
- 1 (15-ounce) can black beans (rinsed and drained)
- Cheese Tortellini
- Diced Green Chilies
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 1 teaspoon ground cumin
- Low Fat Sour Cream
- Fresh Lime Juice
- 1 tablespoon sugar
- Monterey Jack Cheese
- Black Olives
- Green Onion
- 1/4 cup chopped fresh cilantro
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Zubereitung von Southwest Tortellini Casserole
- Preheat oven to 350°F (175°C).
- Lightly grease a 1.5-quart casserole dish with cooking spray.
- In a large bowl, combine 1 (15-ounce) can black beans (rinsed and drained), 2 cups cooked cheese tortellini, 1 (4-ounce) can diced green chilies (undrained), 1 (14.5-ounce) can diced tomatoes (undrained), and 1 teaspoon ground cumin. Mix well.
- Pour the tortellini mixture into the prepared casserole dish.
- In a medium bowl, whisk together 1 cup sour cream, 2 tablespoons lime juice, and 1 tablespoon sugar.
- Evenly spread the sour cream mixture over the tortellini mixture in the casserole dish.
- Evenly sprinkle with 1 cup shredded cheddar cheese, 1/2 cup sliced black olives, 1/4 cup chopped green onions, and 1/4 cup chopped fresh cilantro.
- Cover the casserole dish with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 20-30 minutes, or until the cheese is bubbly and lightly browned.
- Let the casserole stand for 10 minutes before serving. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
23g
Fat
101g
Carbs
20g
