Monday, March 19, 2007


I found a good vegetarian recipe that we enjoyed for dinner tonight. It is low fat, full of veggies, and quite tasty. I'll share it with you.

Tortilla-Black Bean Casserole

- 2 cups chopped onion (2 large)
- 1 1/2 cups shopped green sweet pepper (2 medium)
- 1 14 1/2-ounce can tomatoes, undrained and cut up
- 3/4 cup bottled picante sauce
- 2 teaspoons ground cumin
- 2 cloves garlic, minced
- 2 15-ounce cans red kidney beans, rinsed and drained
- 12 6-inch corn tortillas
- 8 ounces reduced-fat Monterey Jack cheese, shredded (2 cups)
- 1 medium tomatoes, chopped
- Sliced pitted ripe olives
- 1/2 cup low-fat sour cream

In a large skillet combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.

2. Spread one-third of the bean mixture over the bottom of a 3-quart rectangular baking dish. Top with 6 of the tortillas, overlapping as necessary, and 1 cup of the cheese. Add another one-third of the bean mixture; top with remaining 6 tortillas and remaining bean mixture.

3. Bake, covered, in a 350 degree oven 30-35 minutes or until heated through. Sprinkle with remaining 1 cup cheese. Let stand 10 minutes before serving. Top with tomatoes and olives, and serve with sour cream.

This was very yummy. Speaking of yummy, I just had to share this cute picture. I haven't posted one in a while. I just want to eat him up. Yum yum!
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