- 2 large onions, chopped
- 1-1/2 cups chopped green peppers
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 3/4 cup picante sauce
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 cans (15 ounces each) black beans, rinsed and drained, divided
- 8 corn tortillas (6 inches)
- 2 cups shredded reduced-fat Mexican cheese blend
- 1-1/2 cups shredded lettuce
- 1 cup chopped fresh tomatoes
- 1/2 cup thinly sliced green onions
- 1/2 cup sliced ripe olives
- Preheat oven to 350°. In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove 1/2 cup of black beans; set aside. Stir remaining beans into onion mixture.
- Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with 4 tortillas and 2/3 cup cheese. Repeat layers; top with reserved 1/2 cup black beans.
- Cover and bake until heated through, 30-35 minutes. Sprinkle with remaining 2/3 cup cheese. Let stand until cheese is melted, 5 minutes. Serve with toppings.
Black Bean Casserole Tips
How should I store black bean casserole?Like other casserole recipes, you can store this casserole in an airtight container for up to three to four days. Here's how long other leftovers last.
What variations can I make of this black bean casserole?For a meat version, add ground beef like in this Mexican ground beef casserole. Or try switching up the toppings, think avocado slices and sour cream. Look to our other favorite Southwestern casserole recipes for inspiration.
What can I pair with black bean casserole?Pair this casserole with this Mexican street corn bake, avocado salad or any of these other Mexican side dishes.
—Christina Herbst, Taste of Home Assistant Digital Editor
1 piece: 243 calories, 7g fat (3g saturated fat), 13mg cholesterol, 638mg sodium, 34g carbohydrate (6g sugars, 8g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.