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1 (15 ounce) can black beans, drained and rinsed1 (15 ounce) can pinto beans, drained1 (16 ounce) can refried beans1 (2 ounce) can sliced black olives1/2 (15.25 ounce) can whole kernel corn, drained1/2 cup chopped green bell pepper1 jalapeno pepper, seeded and minced1 tablespoon ground cumin1 tablespoon chili powderground black pepper to taste5 (10 inch) whole wheat tortillas1 1/2 cups shredded Cheddar cheese1/2 cup salsa (optional)1/2 cup sour cream (optional)Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan or springform pan. In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, olives, corn, bell pepper, and jalapeno pepper. Season with cumin, chili power, and black pepper. Cook and stir until thickened, about 10 minutes. Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup Cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining Cheddar cheese. Bake 20 minutes in the preheated oven. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish. Amount Per Serving Calories: 301 | Total Fat: 17.7g | Cholesterol: 49mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 301
Total Fat: 17.7gCholesterol: 49mgSodium: 771mgTotal Carbs: 23.4g Dietary Fiber: 6.2gProtein: 14.8g
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