Chef Wendell: Skinny Tortilla Black Bean Casserole

6-8 Servings

2 cups chopped onion

2 cups chopped green pepper

1 Chipotle Jalapeno, chopped

1-14 oz. can chopped tomatoes

¾ cup picante sauce (Salsa)

2 cloves garlic, minced

2 tsp. ground cumin

12 -6 inch tortilla shells

2 cups shredded low-fat Monterey jack cheese or Soy Substitute

2 diced tomatoes

2 cups shredded romaine lettuce

1 cup chopped fresh cilantro

Sliced green onion

Ground Flax Seeds

½ cup low fat sour cream or non-dairy substitute

• Pre-heat oven to 350
• In a large skillet combine onion, green pepper, jalapeno, tomatoes, picante, garlic, and cumin. Bring to boiling; reduce heat. Simmer uncovered for 5 minutes.
• Stir in the beans
• In a suitable baking pan or casserole dish, spread one-third of the bean mix over the bottom. Top with half of the tortillas, overlapping as necessary, and half the cheese.Add another layer of bean mix, and the remaining tortillas. Top with bean mix followed by the remaining cheese.
• Cover and bake for 20 minutes or till heated through and through.
• Let stand for 10 minutes, cut like lasagna and plate.
• Garnish with green onions, black olives, ground flax seed, diced tomatoes, and shredded lettuce.