Black Bean Casserole

Fast and delicious, perfect for a quick weekday meal!

black-bean-casserole

1 medium white or yellow onion, chopped
2 (15-oz.) cans diced stewed tomatoes
1 C salsa
2 (15-oz.) cans black beans, rinsed and drained
whole-wheat tortillas
optional: shredded Monterey Jack cheese [Omit for V recipe.]

Preheat oven to 350°. Add a bit of extra virgin olive oil to a large frying pan and sauté the onions until translucent. Add the tomatoes and salsa and bring to a boil over medium heat.
Reduce heat to low and continue to cook until mixture begins to thicken. Add beans and heat through.
Spread ⅓ of mixture into bottom of a 9"x13" baking dish. Cover with a layer of tortillas (cut into strips to cover space; does not need to be perfect). Cover with another ⅓ of bean mixture, carefully spreading to the edge of the tortillas. Sprinkle with a layer of cheese and then repeat the pattern (tortillas, bean mixture, cheese) one more time.

Bake 20-25 min. or until well heated. Top with lettuce, fresh tomatoes, avocado, olives, salsa, sour cream, etc.

Tip: NOTE: You can also divide this recipe into two 8"x8" pans. This dish is also easily frozen for later use.

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