Two Tex-Mex Vegetarian Recipes

Becky requested this first recipe a while ago...now that I have my trusty, tiny laptop I have more opportunities to type our recipes!

Tortilla Black Bean Casserole
2 cups chopped onion
1 1/2 cups chopped green pepper
1 14 oz. can diced tomatoes
3/4 cup salsa
2 cloves minced garlic
2 teaspoons ground cumin
2 15 oz. cans black beans, drained and rinsed
10 corn tortillas
2 cups shredded reduced-fat Monterey Jack cheese

In a large skillet combine onion, green pepper, undrained tomatoes, salsa, garlic and cumin. Bring to a boil, reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans. Spray a 2 qt. baking dish with non-stick spray coating. Spread one-third of the bean mixture over bottom of the dish. Top with half of the tortillas, overlapping as necessary, and half of the cheese. Add another one-third of the bean mixture, then remaining tortillas and bean mixture. Cover and bake in a 350 degree oven for 35 to 40 minutes. Sprinkle with remaining cheese. Let stand for 10 minutes. Serve with sour cream.

Pineapple Enchiladas
2 cans (20 oz.) crushed pineapple, well-drained
1/2 cup fat free sour cream
1 1/2 cup reduced-fat shredded cheddar cheese
1 (10 oz.) can enchilada sauce
1 pkg. whole wheat tortillas

Preheat oven to 375 degrees. In a bowl, combine pineapple, sour cream and 1 cup cheese. Pour 1/4 enchilada sauce in a 9x13 casserole dish. Fill tortillas with pineapple mixture, roll up and place in dish. Pour remaining enchilada sauce and cheese over the top. Bake for 30 minutes.