Bean Tortilla Casserole Recipe

Mexican Recipes To-Go

Mexican Casserole Recipes

Ingredients:

4 cup water, *
1 lb pinto beans, dried, *
1/2 cup onion, finely chopped, 1 med
2 each cloves garlic
1 chiles, **
1 1/2 tsp chicken bouillon, instant
1/8 tsp cumin, ground
1/2 cup vegetable oil
2 1/2 cup cooked chicken, diced
12 each flour tortillas, ***
1 1/2 cup dairy sour cream
1 1/2 cup montery jack cheese, shredded
1/4 cup green onions w/tops, sliced

Instructions:

* Four 15 oz cans of pinto beans may be substituted for the water
and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in
adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix
water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to
boiling; reduce heat. Simmer uncovered until beans are tender, about
3 hours adding water if necessary. Place half the beans, 1/2 cup of
bean liquid, the chipotle chiles, bouillon (dry), and cumin in food
processor workbowl fitted with steel blade or in blender container.
Cover and process until smooth; pour into large bowl. Place
remaining beans with just enough liquid to cover in workbowl. Cover
and process until smooth; add to bean mixture in bowl. Heat oil in
10-inch skillet until hot; stir in bean mixture. Cook uncovered,
stirring frequently, until mixture is consistency of cake batter.
Heat oven to 350 degrees F. Spoon scan 1/4 cup chicken onto half of
each tortilla; fold tortillas into halves. Arrange in greased 3-quart
round shallow casserole or rectangular baking dish 13 X 9 X 2-inches;
spoon bean mixture over tortillas. Top with sour cream, cheese and
green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.

Servings: 10

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Never eat more than you can lift. Miss Piggy

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