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Ingredients
- 2 c. coarsely minced onions
- 2 garlic cloves, chopped
- 1 c. minced green pepper (1 lg. pepper)
- 1 c. minced red pepper (1 lg.)
- 1/2 c. picante sauce
- 1 1/2 teaspoon grnd cumin
- 2 (15-16 ounce.) cans black beans, liquid removed (Goya)
- 1 (14 1/2 ounce.) can stewed tomatoes, undrained & minced (Mexican style)
- 12 (6") corn tortillas
- 2 c. shredded (reduced fat) Monterey Jack cheese, shredded & divided
- 1 c. shredded iceberg lettuce
- 1/2 c. seeded, minced unpeeled tomato
- Lowfat sour cream
Directions
- Coat large skillet with small amount of veg. oil or possibly non-stick cooking spray. Place over medium heat. Add in onion and garlic, saute/fry 4 min or possibly till tender. Add in green and red pepper and saute/fry 3 min or possibly till tender. Add in picante sauce, cumin, black beans and stewed tomatoes. Cook 5 min, stirring occasionally. Remove from heat.
- Coat a 13"x9"x2" baking dish with non-stick spray (Pam). Spoon 1 1/2 c. bean mix into baking dish. Arrange 6 tortillas in a single layer over bean mix. Top with 1 c. cheese. Spoon 2 1/2 c. bean mix over cheese. Arrange remaining 6 tortillas over bean mix. Top tortillas with remaining bean mix. Cover and bake at 350 degrees for 30 min. Uncover and top with remaining c. of cheese.
- Bake, uncovered another 5 to 7 min or possibly till cheese melts. Let stand 5 min and cut into 4 1/2" squares. Top each square with lettuce, tomato and lowfat sour cream. Makes 6 servings, about 366 calories per square.
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