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Bean & Cheese Tortilla Casserole

Prep
Cook
Serves 4people
Ingredients
2
tbsp Olive Oil
2
cloves Garlic, crushed with a press
2
cans (15.5 oz) each Black Beans, rinsed and drained
Salt
2
cans (14.5 oz) each Diced Tomatoes with Green Chile
1/2
cup Fresh Cilantro Leaves
10
corn Tortillas
6
oz Shredded Monterey Jack Cheese
1/2
cup Reduced-Fat Sour Cream
Directions
1.
Preheat the oven to 450˚F / 230˚C.
2.
In a medium pot, heat oil and garlic over medium and cook until fragrant, 2 minutes. Add beans and 3/4 cup water and bring to a simmer until beans are very tender, about 5 minutes. Mash slightly and season with salt. Meanwhile, in a blender, puree diced tomatoes with cilantro.
3.
Lay 4 tortillas in the bottom of an 8x8 inch baking dish. Top with one-third of the tomatoes, half the bean mixture, and one-third of the cheese. Repeat, using 3 tortillas. Top with remaining 3 tortillas, remaining tomatoes, and cheese. Cover with foil and bake (or refrigerate up to 8 hours).
4.
Bake, covered, until cheese is melted, about 15 minutes; remove foil, reduce oven to 350 degrees, and bake until heated through and cheese is browned, 20 minutes. Serve with sour cream.

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