Recipe

Step 1: Preheat the oven to 350°F. Coat a 9″ x 13″ casserole dish with cooking spray.

Step 2: Bake the tortillas in a single layer on baking sheets for about 10 minutes or until crisp. Set aside to cool.

Step 3: In a large skillet set over medium-high heat, combine the tomatoes and their juice, green onions, onion, salsa, and cumin. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 8 minutes.

Step 4: Stir in the soup and black beans, and cook 5 minutes or until heated through.

Step 5: Spread 1/3 of the bean mixture over the bottom of the prepared casserole dish. Top with half of the tortillas, overlapping as necessary, and sprinkle over 1 cup of the cheese. Add another 1/3 of the bean mixture, top with the remaining tortillas, and sprinkle on 1 cup of the cheese. Finish the layers with the last 1/3 of the bean mixture and remaining 1/2 cup cheese.

Step 6: Bake the casserole for 25-30 minutes or until heated through, and serve hot.

Reprinted with permission from Crystal Cook and Sandy Pollock’s The Casserole Queens Cookbook (2011 Clarkson Potter).