Main Dishes - Pork Fajita Casserole

Pork Fajita Casserole
Oxygen Magazine

1 large red onion, halved, sliced lengthwise.
1/2 red bell pepper, sliced in strips
1/2 green bell pepper, sliced in strips
2 tsp canola oil
1 lb. lean pork cutlet, sliced into 2 in. strips
3 large cloves garlic, sliced
1 Tbs. cumin
2 1/2 tsp chile powder
1/2 tsp ground black pepper
3 medium whole wheat tortillas
1 - 15 oz. can black beans, drained, rinsed, divided
2 tomatoes, chopped, divided
1/2 c. baby spinach, divided
1/4 c. low-fat cheddar cheese, shredded
1/2 avocado, diced

Preheat oven to 350 degrees

In a large skillet, saute onion and bell peppers in oil for 5 minutes over medium-high heat. Add pork, garlic and seasonings. Cook for 8 minutes

Prepare casserole: in an 8x8 in. clear glass dish, begin to layer ingredients. Place 1 tortilla on bottom and add 1/4 of pork-vegetable mixture, 5 oz. black beans, 1/4 c. tomatoes and 1/4 c. spinach. Continue with second tortilla, following with the same order of ingredients and amounts. Sprinkle cheese over top layer. Bake for 20-25 min, until top is bubbly. Let cool for 5-10 min. When serving, top each casserole piece with 2 tsp. avocado.