Good Eats!

Cheesy Non-chilada Bake

I tried this one for a “Mexican” themed potluck at work.  It turned out very well.  I usually a pretty large onion and it was just a little too much for my taste.  And of course, I doubled the cheese to almost 4 cups.  This was super easy and everyone at worked seemed to like it.  I think it would have even better right from oven and not the microwave.


  • 1 large onion, chopped
  • 1 1/2 bell pepper, chopped
  • 4 cloves garlic
  • 3/4 cup salsa
  • 2 1/4 teaspoon cumin
  • 31.6 oz black beans, drained
  • 12 corn tortilla (6 inch)
  • 2 cups cheddar cheese, shredded
  • tomatoes
  • black olives
  •  sour cream

Preheat oven to 350 degrees.  Coat a 9×13 casserole dish with cooking spray and set aside.  Mix onion, pepper, garlic, salsa, cumin and black beans in a large skillet and simmer over medium heat.  Cook, stirring constantly for 3-5 minutes.  Layer 6 tortillas along the bottom of the dish, overlapping if needed.  Spread half of the bean mixture evenly and cover with half of the cheese.  Repeat layering with remaining tortillas, bean mixture and cheese.  Cover with foil and bake 15-20 minutes until cheese is melted.  Serve warm with diced tomatoes, olives & sour cream.

Source:  Recipeland

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