~Tortilla Back Bean Casserole~

For being cooked without an ounce of butter, oil or any fattening thing base, this is the darn best casserole out there. I got this recipe from my wonderful sis-in-law, Shannon. Thank you Shannon! I can't think of any casserole that puts together so many veggies, is truly healthy and really has a burst of flavor as much as this one does. Let's be honest though, can you really ever go wrong with avocado??

you'll need:

2 c. chopped onion

1 1/2 c. diced green bell pepper

1 14 1/2 oz. can diced tomatoes

3/4 c. salsa

2 tsp. ground cumin

2 cloves garlic, minced

2 15 oz. cans black or white beans, rinsed, drained*

12 6 inch corn tortillas

2 c. shredded Jack cheese (8 0z.)

avocado, and sour cream for garnish (not optional!!)

get busy:

1. In a skillet, combine onion, bell pepper, undrained tomatoes, salsa, cumin and garlic. Bring mixture to a boil; reduce heat. Simmer for 10 minutes. Stir in beans, and cook for 2-3 more minutes.

2. Spread 1/3 of the mixture on the bottom of a 9x13 pan.** Top with 6 tortillas and 1 c. cheese. Repeat until you run out of stuff--which took me two layers. Sprinkle with remaining cheese. The majority of the tortillas should be covered in cheese.

3. Cover with foil; bake for 27 minutes. Remove the foil and continue cooking for 8 more minutes, or 35 minutes in total. Let cool for a few minutes. Garnish with sour cream and avocado. This dish will not taste nearly as awesome as it will with the sour cream and avocado. Sprouts Grocery Store often has sales on avocados like 2 for a $1. Totally worth it!

*The original recipe calls for black beans, but I had white beans in the pantry, ergo I used white beans and it tasted just as good.

**I also made a half-recipe tonight, so I put cooked the casserole into an 8x8 pan.