easy as:

Tortilla Casserole

Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
15 minutes

Fork

Servings:
12 wedges

Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans. Try kidney or pinto beans instead of black beans.

Add leftover cooked chicken, turkey or ground beef.

easy as:

Tortilla Casserole

Share this:

Ingredients:

  • 1 cup medium salsa
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) whole-kernel corn, drained (or 1 cup frozen corn, thawed)
  • 1/2 cup packed fresh cilantro leaves
  • 4 whole wheat tortillas, 10-inch diameter
  • 6 ounces (1 1/2 cups) shredded reduced-fat Monterey Jack or Mexican blend cheese

Directions:

1. Preheat oven to 500 degrees. Lightly oil or spray a 10 inch casserole dish.

2. In a small bowl, mix salsa and tomato sauce.

3. In a medium bowl, mix black beans, corn and cilantro.

4. Place 1 tortilla in baking dish, and spread 1/4 of salsa mixture over tortilla. Top with 1/3 of bean mixture and 1/3 of cheese.

5. Repeat layering 2 more times; spread last of salsa mixture over top of last tortilla.

6. Bake 12 to 15 minutes, until cheese melts and filling is hot.

Refrigerate leftovers within 2 hours.

Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans. Try kidney or pinto beans instead of black beans.

Add leftover cooked chicken, turkey or ground beef.

Get Nutrition Info
Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
15 minutes

Fork

Servings:
12 wedges