Post by Karin on Aug 17, 2007 11:07:35 GMT -5
Prep Time: 35 minutes
Baking Time: 30-35 minutes
Ingredients
2 cups chopped onion
1.5 cups chopped green pepper
1 14.5 oz can tomatoes cut up (I used 2 10 oz cans of RoTel Mexican Fiestival w/ Cilantro, but you could even use 3 cans to make more sauce)
3/4 cup picante sauce (I used 1 1/2 cups)
2 cloves garlic, minced (I used 4)
2 tsp ground cumin
2 15oz cans black beans (I like the hearty flavor of red kidney beans)
12 6 inch corn tortillas (I love Mission's Extra Thin Yellow Corn Tortillas) (I used 18 corn tortillas)
2 cups shredded cheese (I use fat-free cheddar-you can use fat-free or low-fat versions of whatever flavor, Monterey Jack or Pepper Jack are very good)
2 medium tomatoes, sliced (optional)
2 cups shredded lettuce (optional)
Sliced green onion (optional)
Sliced pitted ripe olives (optional)
1/2 cup fat-free (or low fat) sour cream or plain yogurt
Combine onion, green pepper, undrained tomatoes, picante sauce, garlic, and cumin in a large skillet. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.
Spread 1/3 of the bean mixture over bottom of a 3 quart rectangular baking dish. Top with 1/2 of the tortillas, overlapping as necessary, and 1/2 of cheese. Add another 1/3 of the bean mixture, then remaining 1/2 of tortillas and 1/3 of bean mixture. Cover and bake in a 350* oven for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 10 minutes. (I cooked about 5 to 6 boneless skinless chicken breasts with some reduced sodium taco seasoning, then chopped up into really small pieces and layered on top of tortillas.)
Garnish with tomato slices, lettuce, green onion, and olives, if desired. Cut into squares and serve. Serve with sour cream or yogurt, if desired.
****Optional****
For more protein, I would add in some shredded, cooked chicken to the bean mixture or just add to the casserole after each bean mixture is added (before cheese). I would season the chicken with sea salt, garlic salt/powder, cumin, paprika, chili powder, or a chipotle seasoning.
For a spicy kick, add in some chopped/diced jalapenos or green chiles
This recipe can easily be contest friendly by omitting the beans, cheese, olives, and sour cream, and adding in chicken for additional protein.
Baking Time: 30-35 minutes
Ingredients
2 cups chopped onion
1.5 cups chopped green pepper
1 14.5 oz can tomatoes cut up (I used 2 10 oz cans of RoTel Mexican Fiestival w/ Cilantro, but you could even use 3 cans to make more sauce)
3/4 cup picante sauce (I used 1 1/2 cups)
2 cloves garlic, minced (I used 4)
2 tsp ground cumin
2 15oz cans black beans (I like the hearty flavor of red kidney beans)
12 6 inch corn tortillas (I love Mission's Extra Thin Yellow Corn Tortillas) (I used 18 corn tortillas)
2 cups shredded cheese (I use fat-free cheddar-you can use fat-free or low-fat versions of whatever flavor, Monterey Jack or Pepper Jack are very good)
2 medium tomatoes, sliced (optional)
2 cups shredded lettuce (optional)
Sliced green onion (optional)
Sliced pitted ripe olives (optional)
1/2 cup fat-free (or low fat) sour cream or plain yogurt
Combine onion, green pepper, undrained tomatoes, picante sauce, garlic, and cumin in a large skillet. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.
Spread 1/3 of the bean mixture over bottom of a 3 quart rectangular baking dish. Top with 1/2 of the tortillas, overlapping as necessary, and 1/2 of cheese. Add another 1/3 of the bean mixture, then remaining 1/2 of tortillas and 1/3 of bean mixture. Cover and bake in a 350* oven for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 10 minutes. (I cooked about 5 to 6 boneless skinless chicken breasts with some reduced sodium taco seasoning, then chopped up into really small pieces and layered on top of tortillas.)
Garnish with tomato slices, lettuce, green onion, and olives, if desired. Cut into squares and serve. Serve with sour cream or yogurt, if desired.
****Optional****
For more protein, I would add in some shredded, cooked chicken to the bean mixture or just add to the casserole after each bean mixture is added (before cheese). I would season the chicken with sea salt, garlic salt/powder, cumin, paprika, chili powder, or a chipotle seasoning.
For a spicy kick, add in some chopped/diced jalapenos or green chiles
This recipe can easily be contest friendly by omitting the beans, cheese, olives, and sour cream, and adding in chicken for additional protein.