BLACK BEAN ENCHILADA CASSEROLE

Good meatless meal- adapted from The Meaning Of Pie


Ingredients:

2 cups chopped onions
1 green bell pepper, chopped
1 (14½ ounce) can diced tomatoes
¾ cup picante sauce
2 cloves garlic, minced
2 teaspoons ground cumin
2 (15 ounce) cans black beans, rinsed
1 small can tomato sauce
12 (6 inch) corn tortillas
2 cups Monterrey Jack cheese, shredded

Directions:

Preheat oven to 350 degrees.

 In a skillet with a tablespoon of olive oil, sauté the onions and the bell peppers for 3-4 minutes.

 Add garlic and continue to saute  for 1 minute. 

Add the tomatoes, cumin, and picante sauce to the onions, peppers, garlic and stir to combine.

 Simmer for about 5 minutes.

 Add the drained and rinsed beans and stir until incorporated.

 Remove from heat and set aside.


In a 9″ X 13″ casserole dish, layer -

 ⅓ of bean mixture

 6 tortillas- if they overlap -no problem

 ½ of cheese

 ⅓ of bean mixture

 6 tortillas- same directions as above

 ⅓ of bean mixture

 Pour the tomato sauce on top of the casserole -especially around the edges.

Cover  dish with foil and bake in the 350 degree oven for 35 minutes.

 Remove the dish from the oven.

 Sprinkle the remaining cheese over the top of the casserole and put the foil back over the dish. Let the casserole stand, covered, for 10 minutes.

 By this time, the cheese should have melted thoroughly. Cut into squares and serve.