Black Bean Tortilla Casserole

• 1 cup chopped bell pepper

• 1 cup chopped onion

• 1 can (15.5 ounce) no-salt-added black beans, rinsed and drained

• 1 can (14.5 ounce) no-salt-added diced tomatoes, undrained

• ½ cup salsa or picante sauce

• Vegetable oil spray

• 8 (6-inch) corn tortillas

• 1 cup shredded light Mexican mixed cheese blend or Monterey Jack cheese

• ⅛ tsp (heaping) crushed red pepper flakes

• ¼ cup snipped fresh cilantro

Preheat the oven to 400°F.

In a large bowl, stir together the bell pepper, onion, beans, undrained tomatoes, and salsa.

Spray a 9-inch square pan with vegetable oil spray. Spoon 1 cup bell pepper mixture into the pan. Arrange 4 tortillas in the pan, overlapping as needed. Spoon half the remaining sauce over the tortillas. Top with 1/2 cup cheese. Repeat.

Lightly spray a sheet of aluminum foil with vegetable oil spray. Cover the pan with foil, lightly sprayed side down to prevent the cheese from sticking.

Bake for 30 minutes. Remove the foil. Bake for 5 minutes more, or until hot and bubbly. Sprinkle with red pepper flakes and cilantro. Cut into 4 squares.

Each serving contains about 272 calories, 5.5 g of fat, 10 mg cholesterol, 406 mg sodium, 41 g carbohydrate, 8 g fiber, and 17 g protein.