Black Bean and Corn Tortilla Casserole

The beauty of this vegetarian dish is that it uses ingredients that are probably already in your pantry. If you prefer a fresher chile bite, substitute 2 tablespoons finely chopped jalapeño for the chili powder.

1 tablespoon olive oil
1 medium onion, chopped
2 (14.5-oz.) cans diced tomatoes
1 (15-oz.) can black beans, rinsed, drained
1 tablespoon chili powder
6 tablespoons chopped cilantro, divided
12 (5- to 6-inch) corn tortillas
1 1/2 cups (6 oz.) grated sharp cheddar cheese

1. Heat oven to 425°F. Spray 13x9-inch glass baking dish with nonstick cooking spray. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Add onion; cook 5 minutes or until softened, stirring frequently. Stir in tomatoes, beans and chili powder; simmer 2 minutes. Stir in 4 tablespoons of the cilantro.

2. Overlap 6 tortillas in baking dish to cover bottom; spoon half of the tomato mixture over tortillas. Cover with remaining 6 tortillas. Top with remaining tomato mixture; sprinkle with cheese. Bake 15 minutes or until heated through and cheese is fully melted. Sprinkle with remaining 2 tablespoons cilantro.

6 servings

PER SERVING: 310 calories, 13 g total fat (6.5 g saturated fat), 14.5 g protein, 36.5 g carbohydrate, 30 mg cholesterol, 605 mg sodium, 7 g fiber

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