Wednesday, December 22, 2010

Southwest Flavor

When the weather gets chilly, a hearty Southwest Casserole hits the spot. You can make this dish more or less spicy to fit your preference by just using a milder salsa or plain diced tomatoes.

Black Bean Tortilla Casserole

1 large onion, chopped
1 red pepper, chopped
1 can of diced tomatoes with chilis, drained
1 cup of salsa ( I use hot!)
2 garlic cloves, minced
2 cans, black beans drained
2 t ground cumin
8 corn tortillas
2 cups shredded Mexican blend cheese

Shredded lettuce
Chopped tomatoes
1/2 cup sliced green onions
Sliced black olives ( I didn't have any)
Sour cream

In a large skillet, combine the onions, peppers, tomatoes, salsa, garlic and cumin. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Stir in the beans. Spread a 1/3 of the mixture in a 13X 9 baking dish coated with nonstick spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans.

Cover and bake at 350 for 35 minutes. Sprinkle with remaining cheese, bake another 5 minutes (uncovered) and let stand at least 5 minutes before cutting. Cuts better the longer it stands. Serve with toppings.

Instead of using shredded lettuce for a topping, I served with a green salad.

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