This hearty vegetarian dish was a big hit with our meat-loving pot-luck group last night. I wasn't surprised, as I've served this dish several times, and the resulting praise is always the same. You can choose from a variety of suggested toppings to please your crowd.
2 cups chopped onion
1 medium chopped green pepper
2 medium minced garlic cloves
2 tablespoons olive or grape seed oil
28 ounces canned crushed tomatoes
2 cups salsa
2 teaspoons crushed cumin seed
48 ounces (3 cans) black beans, drained
8 pieces corn tortillas
12 ounces grated Mexican cheese
Optional topping ingredients
2 medium sliced tomatoes
2 cups shredded lettuce
1 cup chopped green onion
sliced pitted black olives
plain Greek yogurt
1. In a deep, heavy-bottomed pan, sauté onion, green pepper, and garlic in the oil until vegetables are soft.
2. Add the undrained tomatoes, salsa, cumin, and beans. Bring to a boil and reduce heat.
Simmer uncovered for 10 minutes. Stir in beans.
3. In a 13 x 11 x 2-inch baking dish, spread one-third of the bean mixture over the bottom.
Top with half the tortillas.
Sprinkle half (6 ounces) of the cheese on top of the tortillas.
Top with one-third of the bean mixture.
Top with the remaining tortillas.
Top with remaining one-third of the bean mixture.
(Put aside the remaining cheese.)
4. Bake in a 350 degree oven for 30-35 minutes until heated through.
5. Sprinkle with remaining cheese and let stand for 10 minutes.
6. Before serving, you may top with any of the optional ingredients.
Good cooking to you,