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1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 large yellow onion, chopped
3 cloves garlic, minced
3 tbsp olive oil
1 tsp chili powder
1 tsp black pepper
1/2 tsp salt
1 can (11oz) cream of celery soup
1 can (10oz) tomatoes and green chiles
2 cups frozen corn kernels
18 corn tortillas
4 cans (15oz) black beans, drained
2 cups shredded Colby jack cheese
tortilla chips (optional)
In a 2qt pot, saute bell peppers, onion and garlic in olive oil until vegetables begin to soften, about 5 minutes. Stir in Chile powder, black pepper, salt and soup with half a can of water. Add tomatoes and chiles and corn. Open cans of black beans. If juice is thin, drain most of it off and add beans to soup mixture. If juice is thick, add all to soup mixture. Meanwhile, spray a 2 qt casserole dish with cooking spray. Line bottom with 6 of the tortillas and spread a third of bean mixture over tortillas. Add second layer of tortillas and spread another third of bean mixture on top. Add third layer of tortillas. Top with remaining bean mixture. Then cheese. Crumble a handful of tortilla chips on top, if desired. Bake at 350° for 30-45 minutes or until bubbly.
Servings: 12-1 cup servings
per serving:
319 calories
12.4g protein
11.6g fat
41.8g carbohydrates
728mg sodium
20m,g cholesterol.
1 green bell pepper, seeded and chopped
1 large yellow onion, chopped
3 cloves garlic, minced
3 tbsp olive oil
1 tsp chili powder
1 tsp black pepper
1/2 tsp salt
1 can (11oz) cream of celery soup
1 can (10oz) tomatoes and green chiles
2 cups frozen corn kernels
18 corn tortillas
4 cans (15oz) black beans, drained
2 cups shredded Colby jack cheese
tortilla chips (optional)
In a 2qt pot, saute bell peppers, onion and garlic in olive oil until vegetables begin to soften, about 5 minutes. Stir in Chile powder, black pepper, salt and soup with half a can of water. Add tomatoes and chiles and corn. Open cans of black beans. If juice is thin, drain most of it off and add beans to soup mixture. If juice is thick, add all to soup mixture. Meanwhile, spray a 2 qt casserole dish with cooking spray. Line bottom with 6 of the tortillas and spread a third of bean mixture over tortillas. Add second layer of tortillas and spread another third of bean mixture on top. Add third layer of tortillas. Top with remaining bean mixture. Then cheese. Crumble a handful of tortilla chips on top, if desired. Bake at 350° for 30-45 minutes or until bubbly.
Servings: 12-1 cup servings
per serving:
319 calories
12.4g protein
11.6g fat
41.8g carbohydrates
728mg sodium
20m,g cholesterol.
