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Black Bean Casserole

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Member since 2006

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1 large onion, chopped
3 cloves garlic, minced
1 medium zucchini, diced
1 medium summer squash, diced
1 red bell pepper, diced
1 yellow pepper diced
1 jalapeno pepper, seeded and diced
2 cans black beans, drained and rinsed
1/2 cup salsa
1 teaspoon cumin
4 oz light cream cheese
10 6" corn tortillas
3 cups shredded cheddar cheese

Preheat oven to 400F. Heat a large skillet over medium heat and saute veggies in a little extra virgin olive oil till soft. Add beans, salsa, and cumin. Bring to a boil then simmer for a couple minutes. Turn off heat and stir in cream cheese to melt.

Spray casserole dishes with nonstick cooking spray. Place about 1/3 cup bean mixture on bottom of each dish, followed by 1 tortilla. Then add about 1/2 cup bean mixture, and sprinkle with shredded cheese. Layer another tortilla, remaining bean mixture, and remaining cheese. Cover dishes with foil. Bake for 20-25 minutes

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