Black Bean Casserole

I received this recipe from a friend of mine, Yoko, and have been making it off and on for awhile as it is quite tasty. The original recipe feeds quite a few people so I have adjusted it accordingly to feed two with a little bit of leftover.


  • 1 cup chopped onion
  • 1 green pepper
  • 1-14 ounce can tomatoes, cut up, keeping only half of the juice
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/4 cup Salsa (I used mild)
  • 1 15 ounce can black beans or red kidney beans, drained
  • 6  6-inch corn tortillas
  • 1 cup shredded low-fat Monterey Jack cheese


  1. In a large skillet, combine the onion, green pepper, canned tomatoes, garlic salsa and cumin.
  2. Bring the ingredients above to a boil then reduce the heat and simmer uncovered for approximately 10 minutes.
  3. Stir in the beans.
  4. In a medium size baking dish, spread 1/2 of the bean mixture on the bottom.
  5. Top with 1/2 of the tortillas.
  6. Add the other 1/2 of the bean mixture on top of the tortillas.
  7. Top with the last 3 tortillas.
  8. Spread the cheese on top.
  9. Bake in a 350 degree oven for 30-35 minutes.
  10. Remove from oven and let stand 10 minutes so the casserole can set while cooling.
  11. Top with tomato slices and olives if you desire.

Whala! This is a very easy dish to make.

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