Deborah posted 11-20-99 11:48 AM
Black Bean Tortellini Casserole
1 (15 ounce) can black beans, drained
8 (10 ounces) fresh or frozen (thawed) spinach tortellini stuffed with cheese, or plain
3/4 cup chopped green onions
1 (4-ounce) can diced green chilies
1 1/4 cups sour cream (low fat ok)
1/4 cup fresh lime juice
16 ounce can chopped tomatoes in sauce
1/2 cup chopped black olives
2 cups shredded Monterey Jack cheese
Garnish: 1/4 cup chopped fresh cilantro or fresh coriander or Chinese parsely or fresh parsely.
Preheat oven to 350 degrees. Lightly grease a 9x9 inch baking pan.
Spread beans in bottom of prepared pan. Layer tortelli over beans. Sprinkle with green onions and green chilies.
In a small bowl, combine sour cream and lime juice and spread over green onions and green chiles. Top with tomatoes and olives. Sprinkle cheese over top, cover with foil and bake 30 minutes.
Uncover and continue baking 30 minutes until cheese is bubbly and lightly browned.
Remove from oven, cover with foil and let stand 10 minutes. Garnish with cilantro.