Bean Tortilla Casserole

24 02 2013

This hearty Tex-Mex dish is meatless and make ahead – perfect for a Friday dinner, especially if you observe Lent.

Bean Tortilla Casserole

Bean Tortilla Casserole

The following serves 4-5 (compliments of Everyday Food):

  • 2 Tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 cans (15.5 ounces each) black beans, rinsed and drained
  • Salt
  • 2 cans (14.5 ounces each) diced tomatoes with green chilies
  • 1/2 cup fresh cilantro leaves
  • 10 tortillas
  • 6 ounces shredded Monterey Jack cheese
  • 1/2 cup reduced fat sour cream for garnish if you want
  • Avocado, cubed

Preheat oven to 450.

In a medium pot, heat oil and garlic over medium and cook until fragrant, 2 minutes. Add beans and 3/4 cup water and bring to a simmer until beans are very tender, about 5 minutes. Mash slightly and season with salt.

Meanwhile, in a blender, puree diced tomatoes with cilantro.

Lay 4 tortillas in the bottom of an 8-inch square baking dish. Top with one-third of the tomatoes, half the bean mixture and one-third of the cheese. Repeat, using 3 tortillas. Top with remaining 3 tortillas, remaining tomatoes and cheese.

Cover with foil and bake covered, until cheese is melted, about 15 minutes. Remove foil, reduce oven to 350 and bake until heated through and cheese is browned, 20 minutes.

Serve with cubed avocado and garnish with sour cream if desired.

If you’re making ahead, just build the casserole, cover and refrigerate up to 8 hours.

This Girl’s Extras: To make this casserole a bit lighter, I used whole wheat tortillas rather than corn (although because the tortillas were larger I didn’t need as many as the recipe called for), a reduced-fat Mexican cheese blend and fat-free sour cream. I also added the extra avocado topping for some extra fiber.




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