recipe of the week: black bean tortilla casserole

mmm... this is always a yummy meatless option in our house! adapted from the better homes and gardens red checker cookbook, your baby should like this one too. mine loved it. she even licked her plate (see below)!

black bean tortilla casserole

8 servings

1/2 a large onion, chopped

1 1/2 cups green pepper, chopped (remember the cheap way to do these? read here.)

1 15 oz can crushed tomatoes

3/4 cup green enchilada sauce

2 teaspoons ground cumin

2 cloves garlic, minced

2 15 oz cans black beans, rinsed and drained

tortillas of your choice - i used whole wheat (you may need to cut flour ones in half)

grated cheese

toppings of your choice (lettuce, tomatoes, sour cream, etc.)

1. in a large skillet, combine onions, peppers, tomatoes, enchilada sauce, cumin and garlic. bring to a boil, reduce heat. simmer, uncovered for 10 minutes. stir in beans.

2. in a 13x9 inch baking dish, layer bean mixture, cheese and and a layer of tortillas (in that order) until bean mixture all gone. end with bean mixture and cheese.

3. bake at 350 for 30 minutes or until heated through.