Black Bean Casserole

This has been a favorite family standby for years.  It’s healthy, meatless, and inexpensive.


Chop 1/2 cup onion and one green pepper, and saute in 1 tsp oil until crisp-tender.


Rinse and drain two cans of black beans.


When the veggies are tender and the onion is translucent and just beginning to brown, add one can diced tomatoes, the black beans, and 1 1/2 cups of your favorite salsa.








Mix together and add 1 tsp. cumin.


Cover the bottom of a 9×13 inch baking dish with corn tortillas.  Then layer with 1/3 of the bean mixture.  Sprinkle 2/3 cup mozzarella cheese over the beans.  Then repeat the layers twice more.








Sprinkle the top with some sliced olives if you like them.  Bake at 350 for 20 minutes or until casserole is heated through and cheese is melted.  Serve with sour cream.


Black Bean Casserole 1/2 cup onion, chopped 1 green bell pepper, chopped 1 can diced tomatoes 2 cans black beans, rinsed and drained 1 1/2 cups salsa 1 tsp. cumin 18 corn tortillas (I usually use 6 per layer, and have them overlap a bit) 2 cups shredded mozzarella cheese sliced olives sour cream In pan, saute onion and bell pepper in 1 tsp. olive oil.  Add tomatoes, black beans, salsa and cumin.  Cover bottom of 9×13 inch pan with tortillas.  Spread 1/3 bean mixture over the tortillas, then layer 2/3 cup cheese over beans.  Repeat layers twice more, ending with cheese.  Sprinkle with sliced olives, if desires.  Cover and bake at 350 for 20 minutes or until casserole is heated through and cheese is melted.  Serve with sour cream.