Yum, yum, yum!! I cannot say enough about this meal! I love it and it is quite simple to make. I have an old Gooseberry Patch cookbook and that is where this recipe comes from. You can serve it as the main course with Spanish rice or some chips and guacamole if you want, or by itself as a pre-dinner appetizer. I don’t have a picture this time around because we ate it before I could capture it on film
Tortilla Black Bean Casserole
- 2 c. chopped onion
- 1 ½ c. green pepper, chopped
- 14 ½ oz. can tomatoes, chopped
- ¾ c. picante sauce
- 2 cloves garlic, minced
- 2 t. ground cumin
- 15 oz. can black beans
- 12 6-inch corn tortillas
- 2 c. Monterey Jack cheese shredded**
In a large skillet, combine onion, green pepper, undrained tomatoes, picante sauce, garlic and cumin. Bring to boiling; reduce heat. Simmer uncovered, for 10 minutes. Stir in beans. Spread one-third of the bean mixture over bottom of 13″ x 9″ pan. Top with half of the tortillas, overlapping as necessary, and half the cheese. Add another third of the bean mixture, then remaining tortillas and bean mixture. Cover and bake in a 350° oven for 30 to 35 minutes, or until heated through. Sprinkle with remaining cheese. Let stand for 10 minutes. Cut into squares to serve. Makes 10 to 12 side servings or 6 to 8 main dish servings.
**Sidenote: We are a household that loves cheese. I tend to be a little heavy-handed with this ingredient and use more in this dish. It makes it even more delicious, as if that’s possible!