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Wednesday, November 30 2011
This low-fat Tex-Mex favorite can also be served as a side dish for up to 12 people.


Prep Time: 25 mins
Total Time: 55 mins
Servings: Makes 8 main-dish servings

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
2 cups chopped onion (2 large)1-1/2 cups chopped green sweet pepper (2 medium)1 14-1/2-ounce can tomatoes, cut up3/4 cup bottled picante sauce or green salsa 2 teaspoons ground cumin2 cloves garlic, minced2 15-ounce cans black beans and/or red kidney beans, rinsed and drained12 6-inch corn tortillas 8 ounces reduced-fat Monterey Jack cheese, shredded (2 cups) 2 medium tomatoes, chopped (optional)2 cups shredded lettuce (optional) Sliced green onions (optional) Sliced pitted ripe olives (optional) 1/2 cup light dairy sour cream or plain low-fat yogurt (optional)
Directions
1 In a large skillet combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.
2 Spread one-third of the bean mixture over the bottom of a 3-quart rectangular baking dish. Top with six of the tortillas, overlapping as necessary, and 1 cup of the cheese. Add another one-third of the bean mixture; top with remaining 6 tortillas and remaining bean mixture.
3 Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 10 minutes.
4 If desired, top with chopped tomato, shredded lettuce, green onions, and olives, and serve with sour cream.
5 Makes 8 main-dish servings

Nutrition Facts
Calories 295, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 689 mg, Carbohydrate 46 g, Fiber 8 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 55%, Calcium 31%, Iron 21%. Exchanges: Starch 3, Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:40 am   |  Permalink   |  0 Comments  |  Email
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