Tortilla Black Bean Casserole - cooking recipe

Ingredients

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 cloves garlic, minced
2 tsp. ground cumin
2 (15 oz.) cans black beans, drained
corn tortillas
2 c. shredded Monterey Jack
2 medium tomatoes, cut up
sliced green onions
1 1/2 c. sour cream

Preparation

In a large skillet combine onion, garlic, green pepper, undrained tomatoes, picante sauce and cumin.
Bring to a boil. Reduce heat.
Simmer,
uncovered,
for
10\tminutes.
Stir\tin beans.
In a
13
x
9
x
2-inch
pan, spread 1/3 of the bean mixture over bottom.
Top with half of the tortillas, overlapping as\tnecessary.
Add
half of the cheese.
Add another 1/3 of mixture,
then
remaining tortillas and mixture.
Cover and bake at 350\u00b0 for 30 to
35
minutes
or\tuntil heated through. Sprinkle with remaining cheese.
Let
stand\tfor
10
minutes. Top with tomatoes and green onions.\tServe with sour cream.