Black Bean Casserole
Real Mom Prep Time: 22 minutes
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Preheat oven to 350F/175C. |
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2 cups |
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500 mL |
chopped onion |
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Combine in a large skillet. |
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1 cup |
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250 mL |
salsa |
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Bring to a boil. |
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2 tsp |
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10 mL |
cumin |
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Reduce heat. Simmer |
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2 |
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2 |
cloves garlic, crushed |
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for 5 minutes. |
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1 can |
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1 can |
tomatoes |
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(14oz) |
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(398mL) |
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2 cans |
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2 cans |
black beans, drained |
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Add. Stir to mix. |
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(14 oz |
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(398mL |
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Spread 1/3 of mixture in a |
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each) |
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each) |
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large baking dish. |
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4 |
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4 |
small tortillas |
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Lay on top of bean mixture |
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(overlap if necessary). |
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1 cup |
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250 mL |
shredded Cheddar cheese |
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Spread over tortillas. |
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Top with another 1/3 of beans. |
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4 |
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4 |
small tortillas |
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Lay over top. |
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Top with remaining 1/3 of beans |
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1/2 cup |
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125 mL |
shredded Cheddar cheese |
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Sprinkle over top. |
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Cover. Bake for 30 minutes. |
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