Tortilla and Black Bean Bake

    PREP: 25 minutes BAKE: 30 minutes STAND: 10 minutes OVEN: 350°F MAKES 8 servings

    2 cups chopped onions (2 large)

    1 14.5-ounce can diced tomatoes, undrained

    11⁄2 cups chopped green sweet pepper (2 medium)

    3⁄4 cup picante sauce

    2 teaspoons ground cumin

    2 cloves garlic, minced

    2 15-ounce cans black beans and/or red kidney beans, rinsed and drained

    12 6-inch corn tortillas

    2 cups shredded reduced-fat Monterey Jack cheese (8 ounces)

    Shredded lettuce (optional)

    Sliced fresh red chile pepper* (optional)

    1 Preheat oven to 350°F. In a large skillet combine onions, undrained tomatoes, sweet pepper, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in drained beans.

    2 Spread one-third of the bean mixture in the bottom of an ungreased 3-quart rectangular baking dish. Top with 6 of the tortillas, overlapping as necessary; sprinkle with 1 cup of the cheese. Add another one-third of the bean mixture; top with the remaining 6 tortillas and the remaining bean mixture.

    3 Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining 1 cup cheese. Let stand for 10 minutes before serving. If desired, serve on lettuce and garnish with chile pepper.

    PER SERVING: 267 cal., 7 g total fat (4 g sat. fat), 20 mg chol., 971 mg sodium, 43 g carb., 10 g fiber, 15 g pro.


    Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

    Vegan Icon make it vegan

    Substitute desired soy cheese for the Monterey Jack cheese.


    Eliminate excess sodium from canned beans by rinsing beans in a colander under cold running water and draining well before using.