Mexican

Black Bean and Tortilla Bake is for Dinner.

Black Bean and Tortilla Bake takes 15 minutes to prepare.

Black Bean and Tortilla Bake takes 35 minutes to cook.

Black Bean and Tortilla Bake makes 9 servings.

The ingredients for Black Bean and Tortilla Bake are:

2 cups chopped onions
2 cloves garlic
1 cup chopped red bell pepper
1.3 cups black beans, (4 cups canned)
15 oz. can diced tomatoes
12 Cruz corn tortillas (6")
3/4 cup salsa (I like Pace Thick and Chunky, medium)
1 tablespoon ground cumin
1/2 cup shredded cheddar cheese
1 tablespoon olive oil

Here is how you make Black Bean and Tortilla Bake:

Prepare black beans ahead, or open 2 15 ounce cans. Rinse and drain.In 10"-12" skillet, saute onions and garlic in olive oil for 3-5 minutes. Add bell peppers and salsa. Saute another 3-5 minutes.In mixing bowl, combine black beans, tomatoes, taco seasoning mix, cumin. Add the onions, garlic, bell pepper and salsa mixture. Mix well.Preheat oven to 350.In a 9X13 cake pan, layer approximately one cup of the bean mixture. Layer 6 tortillas over the beans. Layer half of the remaining beans over the tortillas. Sprinkle half of the cheese over the beans and add another layer of tortillas. Spread the remaining beans in the pan.Put in the oven and bake for 30 minutes. Remove from oven, add the rest of the cheese and bake for an additional 5 minutes.Let it cool for 5-10 minutes. Dig in!Serving Size: divide bake into 9 equal pieces, each a serving.Number of Servings: 9Recipe submitted by SparkPeople user TOODLES40.

The nutritional information for Black Bean and Tortilla Bake is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 190.0

• Total Fat: 5.0 g
• Cholesterol: 6.6 mg
• Sodium: 540.0 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 6.4 g
• Protein: 6.5 g

Black Bean and Tortilla Bake is Mexican cuisine.