| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Mexican, Posted | 6 | Servings |
INGREDIENTS
| 2 | c | Onion, Chopped |
| 1 1/2 | c | Bell Pepper, Chopped |
| 16 | oz | Whole Tomato, Undrained |
| 3/4 | c | Pace Picante Sauce |
| 2 | Cloves Garlic, Minced | |
| 2 | t | Ground Cumin |
| 1/2 | t | Salt |
| 30 | oz | Black Beans, Rinsed And |
| Drained | ||
| 12 | Corn Tortillas | |
| 2 | c | Monterey Jack Cheese, Or |
| Cheddar | ||
| 1 | Tomato, Thinly Sliced | |
| Shredded Lettuce, Olives | ||
| Sour Cream Onions | ||
| Optional |
INSTRUCTIONS
In large skillet, combine onion, bell pepper, tomatoes, pace, garlic, cumin and salt. Simmer uncovered 10 minutes, breaking up tomatoes with large spoon. Stir in beans. In 13 x 9 pan, spread 1/3 of bean mixture. Top with 6 tortillas, overlapping, and 1 cup cheese. Top with another 1/3 bean mixture, remaining tortillas and bean mixture. Cover tightly with foil and bake at 350 30 to 35 minutes or until hot. Top with tomatoes and remaining cheese. Continue baking 5 minutes. Let stand 10 minutes. Top as desired. Recipe by: Pace newsletter spring 93 Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Mar 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 542
Calories From Fat: 151
Total Fat: 17.3g
Cholesterol: 43.4mg
Sodium: 1053.1mg
Potassium: 1053.7mg
Carbohydrates: 70.8g
Fiber: 18.8g
Sugar: 5.9g
Protein: 30.3g