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Black Bean Tortilla Casserole
2 cups Onion, chopped
1 1/2 cups Green Pepper, chopped
14 1/2 ounces Tomatoes, canned, chopped, not drained
3/4 cup Salsa
4 ounces Jalapenos, chopped
4 cloves Garlic, minced
1 teaspoon Ground Cumin
30 ounces Kidney Beans, black/red, drained
12 6 inch Corn Tortillas
2 cups Monterey Jack Cheese, shredded
2 medium Tomatoes, sliced
2 cups Lettuce, shredded
1/8 cup Green Onion, sliced
1/8 cup Black Olives, sliced
1/2 cup Sour Cream, optional
In a large skilled, combine onion, green pepper, undrained tomatoes,
salsa, jalapenos, garlic and cumin. Bring to a boil,
reduce heat. Simmer,
uncovered, for 10 minutes. Stir in beans.
In a 13" x 9" x 2" baking dish, spread 1/3 of the bean mixture over the
bottom of the pan. Top with half of the tortillas, overlapping as necessary, and
half of the cheese. Add another 1/3 of the bean
mixture, then remaining
tortillas and bean mixture.
Cover with foil and bake at 350 degrees F for 30-35 minutes or until
heated through.
Sprinkle with remaining cheese and let stand 10 minutes. Top with
tomato slices, lettuce, green onion, and olives. Cut into squares to serve.
Serve with sour cream.
   
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