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Tortilla black Bean Casserole

  • 2 cups chopped onion
  • 1 1/2 cup chopped green pepper
  • 14 ounces can tomatoes, cut up
  • 3/4 cup picante sauce
  • 2 cloves garlic, minced
  • 2 tsps ground cumin
  • 2 15-oz cans black beans
  • 12 (6-inch) tortillas
  • 2 ccups shredded low-fat Monterey Jack cheese
  • 2 tomatoes sliced (optional)
  • sliced green onion (optional)
  • sliced pitted ripe olives (optional)
  • 1/2 reduced-calorie dairy sour cream or plain yogurt (optional)

In large skillet combine onion, green pepper, undrained tomatoes, picante sauce, garlic, and cumin. Bring to boil, reduce heat. Simmer Uncovered for 10 min. Stir in beans. In a 13x9x2 in. pan spread 1/3 bean mixture. Top with half of the tortillas, overlapping as necessary and 1/2 of the cheese. Add another third of the bean mixture then remaining tortillas, finishing with beans. Cover and bake in a 350 F oven for 30 to 35 minute 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 to serve. Makes 10-12 side dish servings, or 6-8 main dish servings.

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