Yield: 6 Servings
|2 cups||Chopped onion|
|1½ cup||Chopped green pepper|
|2 \N||Cloves garlic; minced|
|1 can||(14.5-oz) tomatoes; cut up|
|¾ cup||Picante sauce|
|2 teaspoons||Ground cumin|
|2 cans||(15-oz) black beans or kidney beans; drained and rinsed|
|12 \N||6-inch corn tortillas|
|8 ounces||Shredded fat free cheese|
|2 mediums||Tomatoes; chopped (optional)|
|2 cups||Shredded lettuce (optional)|
From: mccubrey@... (Joanne McCubrey) Date: Sun, 4 Aug 1996 04:59:03 -0700 I got this recipe from someone at work and thought it was good. It originally called for low fat cheese, I substituted fat free cheese here, although I used a rice cheese on mine. It would probably be fine without the cheese too.
"Saute" the onion, pepper, garlic, tomatoes, picante and cumin until lightly cooked. Simmer, uncovered, for 10 minutes. Stir in beans.
In a 13 x 9 x 2 pan: Spread ⅓ of the bean mixture over bottom. Top with ½ the tortillas, overlap as necessary and ½ the cheese. Add another ⅓ of bean mixture, then remaining tortillas and bean mixture. Cover and bake at 350 (I baked uncovered by accident..it turned out fine) for 30-35 minutes. Sprinkle with remaining cheese. Top with tomatoes, lettuce, ff sour cream if desired. Makes six servings.
fatfree digest V96 #215
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .