October 24, 2008

Recipe Swap Day - Black Bean Casserole

It is time again for the recipe swap at Grocery Cart Challenge

My recipe today was given to my mom about 12 years ago by one of our friends. It was my favorite meal for a long time. I don't make it that often now that it is just Phil and I. It is simple, the ingredients are cheap and it freezes well! Sometimes I think its better warmed up the second day!

Tortilla Black Bean Casserole

2 C. Chopped Onion
1 1/2 C. Chopped Green Pepper
1 - 14 1/2 oz. can tomatoes, cut up
3/4 C. Picante Sauce
2 C (8 oz.) shredded Monterrey Jack Cheese
12 - 6in. corn/flour tortillas
2 - 15 oz. cans black beans (not soup), partially drained

In a large skillet combine onion, green pepper, undrained tomatoes, picante sauce. Bring to boil. reduce heat and simmer uncovered for 10 minutes. Stir in beans.

In a 13 by 9 by 2 inch baking dish spread 1/3 of the mixture on the bottom. Top with 1/2 the tortillas overlapping slightly and half the cheese. Repeat. Making sure you end up with sauce on top not tortillas (or they will burn).

Cover and Bake at 350 for 30 - 35 minutes. Sprinkle with remaining cheese and let stand for 10 minutes before serving.

Top with Sour cream, Lettuce and Salsa if desired.


Jenny said...

I cannot wait to try this. We love black beans. We love salsa. We love cheese! This looks great. Thanks for sharing.

Monica said...

I have lots of black beans and have been out of ideas lately- going to try this one. Thanks!

MamaFeelgood said...

I was just thinking that I needed to add a vegetarian dish to our menu next week. Done and done!

Gayle said...

Beans and cheese...can't get any better than that. This sounds yummy. I was JUST in Indiana last weekend. So close.

Sarah said...

Making this for dinner tonight, thank you for posting!

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