Black Bean Tortilla Casserole

This is a terrific recipe, filled with healthy ingredients, from beans to vegetables.

Serves 6-8

Ingredients

Nonstick cooking spray

2 cups chopped onion

2 cloves minced garlic

1 medium green bell pepper, chopped

1 medium red pepper, chopped

³⁄₄ cup picante sauce

2 (15-ounce) cans black beans, drained

1 (15-ounce) can stewed tomatoes

12 medium corn tortillas

6 to 8 ounces part-skim mozzarella or Monterey jack cheese, divided

1 cup shredded romaine lettuce

1 cup chopped tomatoes

4 tablespoons low-fat sour cream (optional)

1. Preheat oven to 350°F.

2. Spray a large skillet with cooking spray. Add onion and garlic and sauté 4 to 5 minutes.

3. Add green and red peppers, and sauté 3 to 4 additional minutes.

4. Add picante sauce, beans, and tomatoes. Cook 5 to 7 minutes, stirring constantly. Turn heat off; set aside.

5. Spray cooking spray into a 13" × 9" baking dish. Spoon 1 cup of the black bean mixture into the bottom of the baking dish. Arrange 6 tortillas in a single layer over the bean mixture.

6. Sprinkle tortillas with ³⁄₄ cup cheese. Add 2¹⁄₂ cups of the bean mixture over the cheese.

7. Arrange the remaining 6 tortillas over the cheese. Top with the remaining bean mixture.

8. Cover and bake for 30 minutes.

9. Uncover and top with remaining cheese. Bake uncovered 10 minutes, or until cheese melts.

10. Let stand 5 minutes before serving. Top with lettuce and tomato. Cut into 4-inch to 5-inch squares. Top with sour cream, if desired.