Black Bean Tortilla Casserole

​This hearty vegetarian dish was a big hit with our meat-loving pot-luck group last night. I wasn’t surprised, as I’ve served this dish several times, and the resulting praise is always the same.  You can choose from a variety of suggested toppings to please your crowd.

Servings: 10     Serving Size: 1 cup   Preparation time: 30 minutes   Baking time: 30-35 minutes

Ingredients 2 cups chopped onion 1 medium chopped green pepper 2 medium minced garlic cloves 2 tablespoons olive or grape seed oil 28 ounces canned crushed tomatoes 2 cups salsa 2 teaspoons crushed cumin seed 48 ounces (3 cans) black beans, drained 8 pieces corn tortillas 12 ounces grated Mexican cheese

Optional topping ingredients 2 medium sliced tomatoes 2 cups shredded lettuce 1 cup chopped green onion sliced pitted black olives plain Greek yogurt  sour cream

Directions 1. In a deep, heavy-bottomed pan, sauté onion, green pepper, and garlic in the oil until vegetables are soft. 2. Add the undrained tomatoes, salsa, and cumin. Bring to a boil and reduce heat. Simmer uncovered for 10 minutes. Stir in beans. 3. In a 13 x 11 x 2-inch baking dish, spread one-third of the bean mixture over the bottom.  Top with half the tortillas. Sprinkle half (6 ounces) of the cheese on top of the tortillas. Top with one-third of the bean mixture. Top with the remaining tortillas. Top with remaining one-third of the bean mixture. (Put aside the remaining cheese.) 4. Bake in a 350° oven for 30-35 minutes until heated through. 5. Sprinkle with remaining cheese and let stand for 10 minutes. 6. Before serving, you may top with any of the optional ingredients.

I hope you enjoy this recipe. Leave a comment here to let me know if you’ve tried this dish and how it turns out.

Good cooking to you,

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