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.
Thanks for posting these recipes, Lindsay! Today is grocery shopping day and I needed some new ideas!
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