Tortilla-Bean Casserole
Ingredients:
2 cups
chopped onion
1 1/2 cups
chopped green pepper
1 (14 1/2 ounce) can
tomatoes
3/4 cup
picante sauce
2 (15 ounce) cans
drained black beans
12 (6 inch)
tortillas
2
medium sliced tomatoes
2 cups
shredded lettuce
1
sliced green onion
1/2 cup
plain yogurt
2 cloves
garlic, minced
2 tsps.
ground cumin
2 cups
low fat Monterey Jack cheese, shredded
Instructions:
In a large skillet combine onion, green pepper, undrained tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat. Simmer uncovered for 10 minutes. Stir in beans. In a 13x9x2 inch baking dish spread 1/3 bean mixture over bottom. Top with half the tortillas and half of the cheese. Add another 1/3 of bean mixture, then tortillas, then bean mixture. Cover and bake at 350 degrees for 30 to 35 minutes or until heated thoroughly. Sprinkle with remaining cheese and let stand 10 minutes. Top with tomato slices, green onions and yogurt. Yield: 6 servings. NUTRITION PER SERVING: Calories 428, Fat 11 grams, Cholesterol 20 milligrams, Sodium 470 milligrams.