Black Bean and Tortilla Bake
(20 votes) Move your mouse over the stars then click to vote.
Loading ...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.
Other Suggested Recipes:
- Tortilla Pie
- Chicken and Black Bean Bake
- Pumpkin Black Bean Soup
- Cheese and Refried Bean Casserole
- Chili Scallops with Black Bean Salsa
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 268 | 5 | 2 | 17 | 8 | 780 | 40 | 4 |
This is a great recipe. Really fills you up and it tastes wonderful
Easy, and every tasty. Added a small can of chilies, felt it needed a little pep, was a little bland. Also added cumin.
WAY too dry. Bland as well. Family requested I never fix again.
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.
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!
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!
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.
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.