Tortilla Black Bean Casserole | PCC Natural Markets

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Tortilla Black Bean Casserole

Serves: 6

Your rating: None (6 votes)
Your rating: None (6 votes)


These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 350º F. In a medium saucepan, sauté onion and garlic in the olive oil for 5 minutes. Add red pepper and cook for 3 minutes more. Add tomatoes and juice, salsa and cumin. Heat to boiling then remove from heat and add beans.

In an 8- by 8-inch baking dish, spread 1/3 of the bean mixture over the bottom. Top with 3 tortillas, overlapping as necessary. Add another 1/3 of the bean mixture and top with remaining tortillas. Spread the last 1/3 of the bean mixture over the top. Cover the dish and bake for 30 minutes, or until heated through.

Remove from oven, uncover and top with cheese. Cover and let stand for 10 minutes until the cheese melts. To serve, cut into pieces.

Top with lettuce, green onions and olives.

Recipe by Lisa Palmatier, PCC Cooks instructor

Source: Sound Consumer March 2009

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Bean mixture

What bean mixture? Do you add the beans to the tomatoes, et al? Do you mash the beans?

Reply: Bean Mixture


The bean mixture is all of the ingredients up through the beans on the ingredient list. And no need to mash the beans.

Thanks for the question and we hope this helps!

All the best,

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