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Tortilla Black Bean Casserole Recipe

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This recipe for Tortilla Black Bean Casserole is from The Cranberry Isles Ladies Aid Society Harvest Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C chopped onion
1 1/2 C chopped green pepper
14 1/2 oz. can diced tomatoes
3/4 C picante sauce
2 cloves minced garlic
2 tsp. cumin
2 15 oz. cans black beans or red kidney beans drained
12 6" tortillas
2 C shredded monterey jack cheese
2 med. tomatoes sliced
2 C shredded lettuce
green onion, ripe olives, sour cream
Directions:
Directions:
In a large skillet combine onion, green pepper, undrained tomatoes, picante, garlic, cumin. Bring to boil. Reduce. Simmer uncovered 10 minutes. Stir in beans. In a 13x9x2 pan spread 1/3 bean mixture. Top with half the tortillas overlapping as necessary, and 1/2 of the cheese. Add another 1/3 bean mixture, remaining tortillas, then the remaining 1/3 bean mixture. Cover and bake in 350 degree oven for 30 minutes. Sprinkle with cheese. Let stand 10 minutes. Top with salad stuff and sour cream.
Personal Notes:
Personal Notes:
You can also brown up a pound of hamburger meat and throw that into the bean mixture if you want meat in the casserole.

 

 

 

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