Ingredients
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1 small onion, chopped
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1 red pepper, chopped
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1 green pepper, chopped
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1/2 teaspoon cumin (or more)
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1 teaspoon chili powder (or more)
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1 (15 ounce) can chopped tomatoes
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1 (15 ounce) can black beans, drained
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1 (15 ounce) can canned pinto beans, drained
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1 (12 -16 ounce) jar salsa
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12 wheat flour tortillas (8 to 10-inch)
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1 (8 ounce) bag shredded Mexican blend cheese
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1 (8 ounce) bag shredded reduced-fat cheddar cheese
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nonstick cooking spray
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light sour cream
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1 (4 1/2 ounce) can mild green chilies, drained
Instructions
- Preheat oven to 350 degrees.
- Spray a large skillet with nonstick spray; saute onions and peppers over medium-high heat.
- When the vegetables are tender, add the cumin, chili powder and the can of chopped tomatoes; simmer in the skillet for 5-10 minutes.
- In a large bowl, mix together black beans, pinto beans and chiles; mix in jar of salsa.
- Spray the bottom a 9"x13" baking dishes with cooking spray.
- Place two tortillas on the bottom of the dish. Spread one-third of the vegetable mixture onto the tortillas, then one-third of the bean mixture; then sprinkle one-third of the cheese on top. Repeat layering two more times, finishing with the cheese.
- Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes.
- Remove from oven and let stand five minutes before cutting and serving.
- Serve with fresh cilantro and a dollop of light sour cream, if desired.