Black Bean Casserole
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stick |
butter
|
|
| 2 | large |
onions
chopped |
|
| 1 | large |
sweet red bell peppers
chopped |
*
|
| 2 |
garlic cloves
minced |
|
|
| 1 | can |
tomatoes, canned
diced, rotel |
|
| 2 | teaspoons |
cumin
|
|
| 32 | ounces |
black beans
not drained |
|
| 12 |
corn tortillas (6-inch)
cut into quarters |
*
|
|
| 2 | cups |
monterey jack cheese
|
*
|
| 2 |
tomatoes
diced |
|
|
| 2 | cups |
lettuce
shredded |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 | small |
black olives
canned, chopped |
|
|
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113 | g |
butter
|
|
| 2 | large |
onions
chopped |
|
| 1 | large |
sweet red bell peppers
chopped |
*
|
| 2 | each |
garlic cloves
minced |
|
| 1 | can |
tomatoes, canned
diced, rotel |
|
| 1E+1 | ml |
cumin
|
|
| 924.8 | ml/g |
black beans
not drained |
|
| 12 | 6 |
corn tortillas (6-inch)
cut into quarters |
*
|
| 473 | ml |
monterey jack cheese
|
*
|
| 2 | each |
tomatoes
diced |
|
| 473 | ml |
lettuce
shredded |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 | small |
black olives
canned, chopped |
|
| 1 | x |
sour cream
|
*
|
Directions
Sauté onions, bell pepper, and garlic in butter.
Add tomatoes, cumin, and beans.
Simmer for 10 minutes. In a 9x13 oiled casserole dish layer first beans, then tortillas, cheese.
Repeat. Bake at 350℉ (180℃). for 20 to 35 minutes.
Remove from oven and let set 5 to 10 minutes to set.
Cut and serve. Garnish with tomatoes, lettuce, green onions, black olives, and sour cream as desired.
