Mexican Black Bean and Tortilla Bake Recipe

Black Bean and Tortilla Bake 


2 teaspoons cumin powder

1/2 cup chopped onion

1 cup chopped tomato

1 garlic clove, minced

1/2 cup chopped green onion

1/2 teaspoon chili powder

12 soft corn tortillas

1 (8 ounce) can tomato sauce

1 (16 ounce) can black beans, rinsed and drained

1 tablespoon chopped cilantro

salt and pepper

8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons (I used fat free)


Preheat oven to 350* F. Spray a large skillet with cooking spray. Add garlic, onions, tomato, green onion, cumin, and chili powder. Cook on medium heat until onion is tender. Add tomato sauce and cook 5 minutes more. Stir in beans, cilantro, salt and pepper. Spray a 9 inch square baking dish with cooking spray. Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times. Top with reserved 2 tablespoons of cheese. Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

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