- 2 tablespoons olive oil
- 2 cloves garlic, crushed with a press
- 2 cans (15.5 ounces each) black beans, rinsed and drained
- 2 cans (14.5 ounces each) diced tomatoes with green chiles
- 1/2 cup fresh cilantro leaves
- 10 corn tortillas
- 6 ounces shredded Monterey Jack cheese
- 1/2 cup reduced-fat sour cream
- In a medium pot, heat oil and garlic over medium and cook until fragrant, 2 minutes. Add beans and 3/4 cup water and bring to a simmer until beans are very tender, about 5 minutes. Mash slightly and season with salt. Meanwhile, in a blender, puree diced tomatoes with cilantro.
- Lay 4 tortillas in the bottom of an 8-inch square baking dish. Top with one-third of the tomatoes, half the bean mixture, and one-third of the cheese. Repeat, using 3 tortillas. Top with remaining 3 tortillas, remaining tomatoes, and cheese. Cover with foil and bake (or refrigerate up to 8 hours).
- Preheat oven to 450 degrees. Bake, covered, until cheese is melted, about 15 minutes; remove foil, reduce oven to 350 degrees, and bake until heated through and cheese is browned, 20 minutes. Serve with sour cream.
Twice as Nice
This hearty Tex-Mex dish is meatless and make-ahead -- two great reasons to add it to your dinner lineup.