Black Bean and Tortilla Casserole

March 3, 2010

I found this recipe when I was looking for something to make on Dinner Co-op night. As always with Dinner Co-Op, I needed something that would easily feed six adults and six kids.  This recipe, when doubled, fit the bill, and turned out to be quite a crowd pleaser. My kids had three servings each and were happy to hear they could have the leftovers the next day.

If I had a filing system for my recipes, I’d file this under “slumber party fare.”  For grown-up palates, I could see lightening this up in the summer by adding layers of fresh corn and tomatoes and a mound of cilantro on the side.  Either way, this quick, easy dish is sure to please the people at any party.


2 large onions, chopped

1 1/2 cups chopped green pepper

1 (14.5 ounce) can diced tomatoes, drained

3/4 cup picante sauce

2 garlic cloves, minced

2 teaspoons ground cumin

2 (15 ounce) cans black beans, rinsed and drained

8 (6 inch) corn tortillas

2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese


1 1/2 cups shredded lettuce

1 cup chopped fresh tomatoes

1/2 cup thinly sliced green onions

1/2 cup sliced ripe olives


In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans.

Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with desired toppings.

-Kelly at the Goose


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