Reader Jennifer Dunne explains why this Cooking Club recipe is a favorite: "This meal can be on the table, ready to eat, less than half an hour from the time you walk in the door after work. It's wildly popular with everyone. And just like the best chili, it tastes even better microwaved and reheated for lunch or dinner another day, since the flavors have a chance to blend."
Black Bean and Corn Tortilla Casserole The beauty of this vegetarian dish is that it uses ingredients that are probably already in your pantry. If you prefer a fresher chile bite, substitute 2 tablespoons finely chopped jalapeño for the chili powder. 1 tablespoon olive oil
1 medium onion, chopped
2 (14.5-oz.) cans diced tomatoes
1 (15-oz.) can black beans, rinsed, drained
1 tablespoon chili powder
6 tablespoons chopped cilantro, divided
12 (5- to 6-inch) corn tortillas
1 1/2 cups (6 oz.) grated sharp cheddar cheese
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