TEX-MEX BLACK-BEAN BAKE
1 tablespoon vegetable oil
1 large yellow onion, chopped
1 large green bell pepper, seeded, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
16-ounce can tomatoes, cut up (keep juice)
3 cups home-cooked black beans or two
15-ounce cans black beans, drained
2 cups cooked brown rice
12 6-inch corn tortillas
2 cups shredded Monterey Jack cheese
(about 8 ounces)
2 cups shredded lettuce
2 medium-size ripe tomatoes, chopped
Optional garnishes: sliced scallions, sliced
ripe olives
Heat oil in large skillet over medium heat; saute
onion, bell pepper and garlic, just until garlic turns
golden. Stir in cumin and tomatoes with juice. Bring
to boil; reduce heat. Simmer, uncovered, 10 minutes.
Stir in beans. Heat oven to 350 [degrees] F In
9-by-13-inch baking dish, spread 1/3 bean mixture over
bottom. Top with 1/2 of rice, then 1/2 of tortillas,
overlapping as necessary. Top with 1/2 of cheese. Add
another 1/3 of bean mixture, then remaining rice and
tortillas. Top with bean mixture and cheese. Cover and
bake 30 to 35 minutes or until heated through. Remove
lid or foil. Let stand about 5 minutes. Sprinkle with
shredded lettuce, chopped tomatoes, and scallions and
olives, if desired. Cut into squares to serve. Makes 8
to 10 main-dish servings.
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