Recipe Name Black Bean Tortilla Casserole Submitted by alfcooks Recipe Description From "The Best Casserole Cookbook Ever", by Cook's Illustrated Quantity 1 Quantity Unit 9x13 pan Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 2 tablespoons Oil, canola and soybean 2 cups, chopped Onion, chopped 2 cloves garlic minced 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, raw, chopped 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) green pepper, finely chopped 8 ounces salsa 1 1/2 teaspoon Spices, ground cumin 2 cans (15 oz) black beans, canned, Bush's 14 1/2 ounces diced tomatoes (14.5 ounce can) 12 tortillas, medium (approx 6" dia) tortillas, corn 2 cups, shredded monterey jack cheese - shredded Steps Sequence Step 1 Preheat Oven to 350F 2 Saute onion and garlic in the oil over medium heat 3 add red and green bell peppers and saute for 3 min or until tender 4 Add salsa, cumin, black beans, and diced tomatoes with their juice. Cook for 5 minutes, stirring occasionally. Remover from heat. 5 Coat 9x13 backing dish with cooking spray. Spoon 1.5 cups of the bean mixture into the baking dish. Arrange 6 tortillas in a single layer over the bean mixture. Top with 1 cop of the cheese. Spoon the remaining bean mixture over the cheese. Arrange the remaining 6 tortillas over the bean mixture.