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Sunday, July 13, 2008

Tortilla-Black Bean Casserole

2 large onions, chopped
1 1/2 cup chopped green peppers
1 14 1/2 ounce can tomatoes, cut up
3/4 cup bottled picante sauce
2 teaspoons ground cumin
2 cloves garlic, minced
1 can green chile (optional)
2 15-ounce cans black beans or red kidney beans, rinsed and drained
nonstick cooking spray
10 7-inch corn tortillas
2 cups (8 ounces) shredded reduced-fat monterey jack cheese
shredded lettuce (optional)

This is one of our favorite vegetarian dishes. It's kind of like a mexican lasagna. You can adjust the spiciness by the picante sauce you add and/or extra chile peppers. You can also 1/2 this recipe and it works just as well.

In a large skillet combine the onions, peppers, undrained tomatoes, picante sauce, cumin, and garlic. If you want it spicier, add 1can of green chiles. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.

Coat 2-quart baking dish with cooking spray. Spread 1/3 of mixture over bottom of dish. Top with half the tortillas, overlapping as necessary, and half of the cheese. Add another one-third of the bean mixture, then remaining tortillas and remaining bean mixture.

Cover and bake in a 350 degree oven for 35-40 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 10 minutes.

If desired, arrange the shredded lettuce on dinner plate. To serve, cut the casserole into swaures and place on top of lettuce. If desired, garnish with chile peppers. Makes 6-8 servings.