Black Bean Tortilla Casserole

Hmmm, I realized after taking these pictures that I could have added some garnish or something to make it look a little more appetizing. Now you will just have to trust me that it's really good! And meatless! I normally try to incorporate meat into every meal, but really, you don't even miss it here.

I changed some ingredient amounts from the original recipe, simply to adjust it to our tastes and what I had left in the refrigerator! This is a great weeknight meal complete with two types of cheese, beans, tortillas, and salsa! I made the mistake of buying HOT picante sauce so even Chuck, who does not like sour cream, was piling it on. Still delicious though and great for leftovers!

Black Bean Tortilla Casserole
from Reading, 'Riting, and Recipes (amounts adapted)
Makes 4 servings

1/2 medium onion, chopped
1 10-ounce can Rotel tomatoes
1 cup picante sauce
1/2 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
4 ounces cream cheese
5 corn tortillas (7-inch), cut in half
1 1/2 cups shredded cheese (cheddar, Monterey, Pepper Jack, etc.)

In large skillet sauté onion until soft. Add tomatoes, picante sauce and cumin and bring to a boil. Reduce heat and simmer 10 minutes. Stir in beans and heat through. Add cream cheese and stir until melted. Remove from heat.

Spray bottom of a 8 x 8 baking dish with cooking spray. Spread 1/3 of bean mixture on bottom of pan, topping with a layer of tortillas (five tortilla halves) and half of cheese. Then another layer of bean mixture, tortillas and bean mixture. Sprinkle remaining cheese on top.

Bake at 350 for 25-30 minutes. Let stand for 5-10 minutes before serving. Serve with sour cream, lettuce and guacamole as desired.