Bean Tortilla Casserole

Name: Bean Tortilla Casserole
Prep time: 15 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, crushed with a press; 2 cans (15.5 ounces each) black beans, rinsed and drained; Salt; 2 cans (14.5 ounces each) diced tomatoes with green chiles; 0.5 cup fresh cilantro leaves; 10 corn tortillas; 6 ounces shredded Monterey Jack cheese; 0.5 cup reduced-fat sour cream

3.2

(90)

2 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

15 mins

Total Time:

50 mins

Servings:

6

This hearty Tex-Mex dish is meatless and easy to make-ahead -- two great reasons to add it to your dinner lineup.

Ingredients

2 tablespoons olive oil
2 cloves garlic, crushed with a press
2 cans (15.5 ounces each) black beans, rinsed and drained
Salt
2 cans (14.5 ounces each) diced tomatoes with green chiles
½ cup fresh cilantro leaves
10 corn tortillas
6 ounces shredded Monterey Jack cheese
½ cup reduced-fat sour cream

Directions

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.