Black Bean Enchilada Casserole.

This is a one dish vegetarian casserole perfect for those busy nights - you can get this vegetarian enchilada bake in the oven in just a few minutes. A simple Mexican-inspired meal the whole family will enjoy. Recipe courtesy of Bush's® Beans. Ingredients:
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2 cups chopped onion, fresh or frozen 1 1/2 cups chopped red pepper, fresh or frozen 2 garlic cloves, minced 3/4 cup salsa 2 teaspoons ground cumin 2 15.8 ounce cans black beans, drained 12 6-inch corn tortillas 2 cups Monterey Jack and Cheddar blend cheese shredded 3 tomatoes chopped (optional) 1/2 cup sour cream (optional) 1/2 cup sliced black olives (optional)

Preparation: Preheat oven to 350 degrees. Combine onion pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat. Cook, stirring frequently for 3 minutes. Arrange 6 tortillas in bottom of 9" x 13" baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese. Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, sour cream and olives. Makes 8 servings of enchilada casserole. Nutritional Information per Serving: (excluding optional ingredients) Calories: 605 Fat: 11.5 grams Fiber: 21.4 grams Cholesterol: 25 mg Protein: 34.9 grams Vitamin A: 24% , Vitamin C: 51%, Calcium: 40%, Iron: 39%

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