1 T olive oil
2 cups chopped onions
1 1/2 cups chopped green bell pepper (I used half of a green bell pepper and half of a red bell pepper.)
2 tsp minced garlic
1 can (28 ounces) no-salt-added diced tomatoes, undrained
1 cup salsa
2 tsp ground cumin
1 can no-salt-added black beans, drained and rinsed
1 can no-salt-added kidney beans, drained and rinsed
2 T fresh cilantro, minced (optional)
4, 7 inch, whole grain tortillas
1 1/2 cups shredded light Monterey Jack cheese (I used about 2 cups of a reduced fat shredded Mexican blend)
chopped green onions
fat free sour cream
Heat olive oil in a large pot over medium heat. Add onions, peppers and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Add tomatoes, salsa and cumin. Bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Stir in black beans and kidney beans. Remove from heat. Stir in cilantro, if using.
Spray a 9x13 inch baking pan with cooking spray. Spread 1/3 of the bean mixture over bottom. Cover with two of the tortillas and half of the cheese. Spoon another 1/3 bean mixture on top of cheese, followed by remaining tortillas, and last of the bean mixture. Sprinkle remaining cheese on top.
Cover with foil and bake at 350 degrees for 35 minutes. Let cool for 10 minutes before serving. Garnish with tomatoes, green onions, avocados and sour cream. I served this with a side of kale, spinach and mushrooms.
Very good and easy to make!
|These are the best tortillas! I found them at Walmart on the bread isle.|