Black Bean Tortilla Casserole

​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.

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Servings: 10     Serving Size: 1 cup   Preparation time: 30 minutes   Baking time: 30-35 minutes

Ingredients
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 
sour cream

Directions
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, and cumin. 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.

I hope you enjoy this recipe. Leave a comment here to let me know if you've tried this dish and how it turns out.

Good cooking to you,
​Linda
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