BLACK BEAN TORTILLA BAKE

BLACK BEAN TORTILLA BAKE image

Yield 8 servings

Number Of Ingredients 16

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1 large onion, chopped
2 garlic cloves, pressed
2 t. olive oil
water as necessary
1 large green bell pepper, seeded and chopped
1 large red pepper, seeded and chopped
1 cup picante sauce
1 15 oz. can tomato sauce
1 1/2 t. ground cumin
1 t. chili powder
2 cans black beans, rinsed and drained
16 corn tortillas
1 cup non-fat ricotta cheese
2 cups shredded cheddar cheese
1 tomato (garnish)
sour cream (garnish)

Steps:

Saute onion in oil and water, stirring frequently until onion is soft and opaque, about 10 minutes. Add garlic and bell peppers, saute 2-4 more minutes. Add picante sauce, tomato sauce and spices. Simmer uncovered 5 minutes. Stir in beans. Remove from burner. Spread 1/2 of bean mixture evenly on the bottom of a 9.5x13 lasagna pan. Top with 8 corn tortillas in an overlapping layer. Spread ricotta evenly over tortillas (use the back of the spoon). Top with 1/2 cheese. Add remaining tortillas in another layer, then remaining beans. Cover with foil and bake 30-35 minutes at 350 degrees. Sprinkle with the rest of the cheese, and bake an additional 5-6 minutes until cheese is melted. To serve, cut like lasagna and garnish with tomato and sour cream.