* 2 large onions, chopped * 1-1/2 cups chopped green peppers * 1 can (14-1/2 ounces) diced tomatoes, drained * 3/4 cup picante sauce * 2 garlic cloves, minced * 2 teaspoons ground cumin * 2 cans (15 ounces each) black beans, rinsed and drained * 8 corn tortillas (6 inches) * 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend * TOPPINGS: * 1-1/2 cups shredded lettuce * 1 cup chopped fresh tomatoes * 1/2 cup thinly sliced green onions * 1/2 cup sliced ripe olives
SERVINGS 9 CATEGORY Lower Fat METHOD Baked PREP 20 min. COOK 30 min. TOTAL 50 min.
DIRECTIONS
In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings. Yield: 9 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1 piece with toppings) equals 246 calories, 7 g fat (3 g saturated fat), 18 mg cholesterol, 746 mg sodium, 31 g carbohydrate, 8 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
