Menu Plan Monday

Monday: Fettuccine
Tuesday: Beef Tex-Mex Stir Fry
Wednesday: Black Bean & Corn Casserole
Thursday: leftovers
Friday: Pizza

Black Beans and Corn Casserole
2 tablespoons of vegetable oil
1 cup chopped yellow onion
1/2 cup chopped red or green bell pepper
2 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/2 cup salsa
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper to taste
2 cans (15 ounces each) black beans, drained and rinsed
1 cup corn, fresh or frozen
8 corn tortillas
4 cups grated Cheddar cheese
sour cream for serving

Preheat oven to 350 degrees. In a large skillet over medium heat, warm oil. Add onion, bell pepper, and garlic and saute until tender, about 5 minutes. Add tomato sauce, salsa, oregano, chili powder, cumin, salt and pepper. Stir in beans and corn.

In a lightly sprayed or oiled 9-by-13-inch glass baking dish, spread one-third of the bean mixture evenly over the bottom of the dish. Lay 4 tortillas on top slightly overlapping. Add another one-third of the bean mixture and half of the cheese. Add 4 more tortillas, remaining bean mixture and top with remaining cheese. Cover with aluminum foil and bake for 30 minutes. Uncover and bake until bubbly, about 10 minutes longer. Let stand for 10 minutes before serving. Cut into squares and serve with sour cream.