Tortilla-Black Bean Casserole | Midwest Living

Tortilla-Black Bean Casserole

Tortilla-Black Bean Casserole

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  • Makes: 8 servings
  • Prep 25 mins
  • Bake 30 mins

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This low-fat Tex-Mex recipe calls for bottled picante sauce, which is a less chunky salsa. For a twist, substitute salsa verde, a green salsa made with tomatillos and chile peppers.


  • 2 cups chopped onion
  • 1 1/2 cups chopped green sweet pepper
  • 1 14 1/2 - ounce can tomatoes, cut up
  • 3/4 cup bottled picante sauce or green salsa
  • 2 teaspoons ground cumin
  • 2 cloves garlic, minced
  • 2 15 - ounce cans black beans and/or red kidney beans, rinsed and drained
  • 12 6 - inches corn tortillas
  • 2 cups shredded reduced-fat Monterey Jack cheese
  • 1 cup chopped cherry or grape tomatoes
  • Chopped fresh cilantro, sliced green onions, and/or sliced pitted ripe olives
  • 1/2 cup light sour cream or plain low-fat Greek yogurt (optional)


  1. In a large skillet combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.
  2. Spread one-third of the bean mixture over the bottom of a 3-quart rectangular baking dish. Top with six of the tortillas, overlapping as necessary, and 1 cup of the cheese. Add another one-third of the bean mixture; top with remaining 6 tortillas and remaining bean mixture. Sprinkle with remaining cheese.
  3. Bake, covered, in a 350 degrees oven for 30 to 35 minutes or until heated through. Let stand 10 minutes. Before serving, if desired, top with tomatoes and cilantro, green onions and/or olives. If you like, serve with sour cream.

Nutrition Facts

(Tortilla-Black Bean Casserole)

Servings Per Recipe 8, Starch () 3, fiber (g) 8, Lean Meat () 1, sodium (mg) 689, calcium (mg) 313, cal. (kcal) 295, vit. A (IU) 875, iron (mg) 4, pro. (g) 18, carb. (g) 46, vit. C (mg) 32, Fat, total (g) 8, chol. (mg) 20, sat. fat (g) 4

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