Black Bean & Tortilla Casserole

by sunshine on April 7, 2009

You know me, I love all things Mexican food!  This is another great one to add to the list!  And for all of you that keep asking what Ro-tel is….click on the link to find out!!  If it is something that you don’t have where you live…order it online.  Your life will NEVER be the same!

Black Bean & Tortilla Casserole


Printable Version: Black Bean & Tortilla Casserole


1 med.-large chopped onion
2 10 oz. cans Ro-tel
1 cup picante sauce
1 tsp ground cumin
2 15 oz. cans black beans, drained and rinsed
4 oz. reduced fat cream cheese
10 7-inch corn tortillas (you can also use flour tortillas)
2 cups shredded cheese

Preheat oven to 350 degrees.  In large skillet, saute onion until soft. Add tomatoes, picante sauce and cumin and bring to a boil.   Reduce heat and simmer 10 minutes.  Stir in beans and heat thoroughly.   Add cream cheese and stir until melted.   Remove from heat.

Spray bottom of a 9×13 pan with cooking spray.  Spread 1/3 of bean mixture on bottom of pan, topping with a layer of tortillas and half of cheese.  Add another layer of bean mixture, tortillas and bean mixture.   Sprinkle remaining cheese on top. Cover and bake at 350 for 20-25 minutes.  Uncover and bake another 10 minutes.   Let stand for 5-10 minutes before serving.   Serve with sour cream, lettuce and guacamole as desired.

{ 2 comments… read them below or add one }

Kristie January 21, 2010 at 12:46 am

This is delicious! Thanks for sharing!


jami May 2, 2011 at 4:07 pm

This sounds so good! Trying this for dinner tonight and will be adding photos on my blog site I will link to your site, thanks!


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