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 Â 6-inch corn tortillas
- 1 cup shredded low-fat Monterey Jack cheese
- In a large skillet, combine the onion, green pepper, canned tomatoes, garlic salsa and cumin.
- Bring the ingredients above to a boil then reduce the heat and simmer uncovered for approximately 10 minutes.
- Stir in the beans.
- In a medium size baking dish, spread 1/2 of the bean mixture on the bottom.
- Top with 1/2 of the tortillas.
- Add the other 1/2 of the bean mixture on top of the tortillas.
- Top with the last 3 tortillas.
- Spread the cheese on top.
- Bake in a 350 degree oven for 30-35 minutes.
- Remove from oven and let stand 10 minutes so the casserole can set while cooling.
- Top with tomato slices and olives if you desire.
Whala! This is a very easy dish to make.