Santa Anna’s Black Bean Casserole
2 cups chopped onion
1 1/3 cups chopped green pepper
14 oz can stewed tomatoes
3/4 cup favorite salsa
1/2 tsp garlic
2 tsp cumin
2 15-oz cans black beans, drained
8 corn tortillas
1 1/2 cup shredded vegan cheese (opt but suggested)
In a large skillet over medium heat, combine first 6 ingredients, bringing
the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir
in beans. Spread 1/3 of the bean mixture over the bottom of a 13×9 pan. Top
that with half of the tortillas, overlapping as necessary and half of the
cheese. Add another 1/3 of the bean mixture, then remaining tor! Tillas and
bean mixture. Cover and bake at 350F for 30 minutes or until heated through.
Sprinkle with remaining cheese and let stand for 10 minutes. Garnish with
shredded lettuce and chopped tomatoes. For more of a Mexican flair, add
slices of avocado on top or your favorite guacamole.
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