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Black Bean and Tortilla Bake

Black Bean and Tortilla Bake

recipe ingredients
1 clove garlic, minced
1/2 cup chopped onion
1 cup chopped tomatoes
1/2 cup chopped green onions
1/2 tsp. chili powder
1 can (8 oz) tomato sauce
1 can (16 oz) black beans, rinsed and drained
1 Tbsp. chopped cilantro
salt and pepper to taste
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded; reserve 2 tablespoons

recipe directions
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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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
268 5 2 17 8 780 40 4
  • jenv71

    This is a great recipe. Really fills you up and it tastes wonderful

  • Jenny S

    Easy, and every tasty. Added a small can of chilies, felt it needed a little pep, was a little bland. Also added cumin.

  • Suzy

    WAY too dry. Bland as well. Family requested I never fix again.

  • Amy

    This was a little dry, so the next time I made it I added more tomatoes and a little more tomato sauce. With the extra sauce it is very good.

  • Meg

    Fantastic! Very filling and tasty. Will try adding jalapenos next time per suggestion from others. I adjusted the temperature during the last few minutes of cooking, and I used fewer tortillas. That may be why mine didn’t turn out to be as dry as others. It’s definitely worth trying!

  • tracy

    I made this last night and it was awesome! I took the advice of the people here and added more tomates at the outset. I also added some cayenne pepper and a touch of tumeric to take away from the strong flavor of the cumin. We loved it!

  • Samantha

    I cut the number of tortillas in a layer from four to two and used a 15-oz. can of chopped tomatoes. Not dry at all, filling, and good enough for seconds! Makes great leftovers, too.

  • Jeanette

    This made a good enchilada meal!

    I did make a few changes……

    Instead of regular can of tomatoes I used Hunts fire roasted tomatoes and instead of just tomato sauce I used enchilada sauce.

    I rolled them up like enchiladas instead of just laying the tortillas out flat.

    Very Tasty!

    Next time I will try it adding green chiles.

  • Katie

    I am doing Weight Watchers and made this recipe and it was FANTASTIC! I did make a few changes though. I took the advice of others on here and cut the tortillas in half (6 instead of 12) and also added diced tomatoes for some more liquid. I also didn’t have cilantro or chili powder on hand and it was still great without them. With the reduction of the tortilla shells, it made this dish 5 P+ per serving. I served this with 1 tbsp. of reduced-fat sour cream (adding 1 point) and it was amazing! Will definitely be making again!