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Tortilla Black Bean Casserole

Serves 10

2 cups chopped onions
1 1/2 cups chopped sweet green peppers
1 can (14 1/2 ounces) whole tomatoes
3/4 cup picante sauce
2 garlic cloves
2 teaspoons cumin seeds
1 can (15 ounces) black beans, rinsed and dried
1 can (15 ounces) red kidney beans, rinsed and dried
12 corn tortillas
2 cups low-fat shredded mozzarella cheese or vegetarian tofu
mozzarella cheese
2 medium tomatoes
2 cups shredded lettuce
1/2 cup nonfat yogurt


In a large skillet combine onion, green pepper, undrained tomatoes, picante sauce, garlic, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans. In a 13 x 9 x 2-inch baking dish spread one-third of bean mixture over bottom. Top with half of the tortillas, overlapping as necessary, and half of the cheese. Add another 1/3 of the bean mixture, tortillas then top with the remaining bean mixture. Cover and bake in a 350 oven for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 10 minutes. If desired, top with tomato slices, lettuce, green onion and olives. Cut into squares and serve. If desired, serve with nonfat yogurt or sour cream.

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