I found this recipe in the beans and rice section of the Better Homes and Gardens cookbook when Brian and I first got married. We were in grad school and were looking for recipes that we could cook cheaply. I could make this mostly with stuff from cans bought at Walmart. It was a cheap meal for us! But it actually has remained a favorite--even though I can't make it by opening a bunch of cans now. You can add chicken to this to make it a little heartier of a main dish if you want or just serve it vegetarian! My cookbook even says this is low fat, so extra bonus! I usually serve it with a side of chips and salsa and it fills us up. I think some recipes title dishes like this Mexican Lasagna.
Tortilla Black Bean Casserole
1 large onion, diced
2 medium green bell peppers, diced
3-4 medium tomatoes, chopped (or 2 cups stewed tomatoes or 1 14oz can tomatoes)
3/4 cup salsa or picante sauce
2 tsp ground cumin
2 cloves minced garlic
3 cups cooked black beans (or 2 cans), rinsed and drained (sub kidney beans if you want)
8-12 flour or corn tortillas
2 cups shredded cheese
2-4 chicken breasts, cubed small (optional, use more or less to preference)
Toppings of choice, if desired: sour cream, lettuce, tomato, green onion, cilantro, black olives, etc..
(If adding chicken, put a little oil in a large skillet and add chopped chicken. Shake on some salt and pepper to season and even a little garlic and onion powder if you want. Once cooked, remove to a bowl or plate and proceed with recipe.) In a large skillet, combine the chopped onion, bell pepper, tomatoes (do not drain if using canned or stewed), salsa, cumin and garlic. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Add beans (and chicken if using), stir just a minute or two to heat through and then remove from heat. In a 9x13 baking dish, spread 1/3 of the bean mixture into the dish. Cover with tortillas, layering or tearing them as necessary to cover. Sprinkle on half the cheese. Now add half of the remaining bean mixture over this. Spread evenly and then top with another layer of tortillas. Spread remaining bean mixture over the tortillas and top with rest of the cheese. Cover with foil and bake at 350F (180C) for 30 minutes or so--until heated through and bubbly around the edges. Let stand 5-10 minutes before serving. If you want to serve some toppings at the table along with this it makes it even more fun!
Notes: We usually just top ours with sour cream. But all the fresh veggies and things are fun too. I use flour tortillas because that's what I have. But the original recipe calls for corn. I have never substituted kidney beans for the black beans, but the recipe says either and I'm sure they would be good, too. I actually usually just make a 1/2 recipe of this for my family (bake in an 8x8 pan) and we still eat dinner and some leftovers. Enjoy!
Tortilla Black Bean Casserole
1 large onion, diced
2 medium green bell peppers, diced
3-4 medium tomatoes, chopped (or 2 cups stewed tomatoes or 1 14oz can tomatoes)
3/4 cup salsa or picante sauce
2 tsp ground cumin
2 cloves minced garlic
3 cups cooked black beans (or 2 cans), rinsed and drained (sub kidney beans if you want)
8-12 flour or corn tortillas
2 cups shredded cheese
2-4 chicken breasts, cubed small (optional, use more or less to preference)
Toppings of choice, if desired: sour cream, lettuce, tomato, green onion, cilantro, black olives, etc..
(If adding chicken, put a little oil in a large skillet and add chopped chicken. Shake on some salt and pepper to season and even a little garlic and onion powder if you want. Once cooked, remove to a bowl or plate and proceed with recipe.) In a large skillet, combine the chopped onion, bell pepper, tomatoes (do not drain if using canned or stewed), salsa, cumin and garlic. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Add beans (and chicken if using), stir just a minute or two to heat through and then remove from heat. In a 9x13 baking dish, spread 1/3 of the bean mixture into the dish. Cover with tortillas, layering or tearing them as necessary to cover. Sprinkle on half the cheese. Now add half of the remaining bean mixture over this. Spread evenly and then top with another layer of tortillas. Spread remaining bean mixture over the tortillas and top with rest of the cheese. Cover with foil and bake at 350F (180C) for 30 minutes or so--until heated through and bubbly around the edges. Let stand 5-10 minutes before serving. If you want to serve some toppings at the table along with this it makes it even more fun!
Notes: We usually just top ours with sour cream. But all the fresh veggies and things are fun too. I use flour tortillas because that's what I have. But the original recipe calls for corn. I have never substituted kidney beans for the black beans, but the recipe says either and I'm sure they would be good, too. I actually usually just make a 1/2 recipe of this for my family (bake in an 8x8 pan) and we still eat dinner and some leftovers. Enjoy!
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