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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (504g) Recipe makes 4 servings |
||
| Calories 735 | ||
| Calories from Fat 317 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.3g | 54% | |
| Saturated Fat 20.3g | 101% | |
| Monounsaturated Fat 10.9g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 112mg | 37% | |
| Sodium 1277mg | 53% | |
| Potassium 998mg | 28% | |
| Total Carbohydrate 72.0g | 24% | |
| Dietary Fiber 13.5g | 53% | |
| Sugars 7.1g | ||
| Protein 36.2g | 72% | |
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Southwest Tortellini Casserole
By: *Parsley*
Dec 4, 2006
A nice, different way to make tortellini. Good for potlucks.
SERVES 4
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 9-10 ounces refrigerated cheese tortellini, can use any type
- 1 (4 ounce) can diced green chilies
- 1 (15 ounce) can diced tomatoes
- 1/2 teaspoon cumin
- 1 1/2 cups low-fat sour cream, can use regular
- 1/4 cup fresh lime juice
- 1/2 teaspoon sugar
- 2 cups shredded monterey jack cheese
- 1/2 cup sliced black olives
- 3/4 cup chopped green onion
- 1/4 cup chopped cilantro
Directions
1
Preheat oven to 350 degrees. Lightly grease/spray a 1 1/2 qt casserole dish.2
In a bowl, toss together the black beans, tortellini, green chilies, diced tomatoes and cumin. Mix well and pour into the prepared casserole dish.3
In another bowl, stir together the sour cream, lime juice and sugar; evenly spread this over mixture in the casserole dish.4
Evenly sprinkle with cheese, then olives, then green onions, then the cilantro.5
Cover with foil and bake at 350 for 30 minutes.6
Uncover and continue baking an additional 20-30 minutes until cheese is bubbly and lightly browned.7
Let stand 10 minutes before serving.8
Garnish with cilantro.
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- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta > Ravioli/Tortellini
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: megs_
On Sep 28, 2008
I tried this awhile back but looks like I forgot to review it — whoops! I should have - this is excellent! I was a little hesitant about mixing tortellini with southwestern flavors... but to anyone else who is, don't be! this was so yummy. the sour cream and black olives really make the dish - so don't leave those out. I did however leave out the sugar and didn't miss it. 
thanks for such a great keeper! I'm going to make a batch of this to take for lunch with me this week.
From: I Cook Therefore I Am
On Sep 10, 2008
Really good and really easy! We really enjoyed this. Thanks for posting!
From: KP in Canada
On Jun 4, 2007
Comfort food, and easy! I omitted the olives, as I don't care for them,and didn't have any. I also used chili-style canned tomatoes, so omitted the green chilis. In place of monteray jack, I used mozarella, as that's what I had on hand. Very good! Will make again. **Update**: I made this again, but subbed finely diced green pepper and jalepeno for the green chilis. I used a mix of sharp cheddar and mozzarella, and added about 1 tb. of chili powder. The outcome was even more spectacular!
From: Andrea in NH
On Oct 20, 2007
Very tasty and very filling. I used home made salsa instead of the tomatoes, added 1 Tlb. chile powder and about 2 cups of shredded chicken. The flavors blended nicely and the lime juice was just the right touch. I'll be making it again as a side dish(without the chicken).
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