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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I saw a similar version on vegweb and decided to add some of my own touches. After tweaking the original recipe I came up with this one and my family & friends love it. It is great for potlucks and so far no one has complained. You can also adjust the heat or remove it altogether. Enjoy!! Ingredients:
1 small onion (diced) |
1 teaspoon cumin (coarsely grounded) |
1 (5 ounce) can rotel tomatoes & chilies (mild works best) |
1 (15 ounce) can black beans |
2 garlic cloves (grated or minced) |
2 -3 tablespoons salsa |
4 slices pickled jalapeno peppers |
4 teaspoons oil (i prefer corn or vegetable) |
1 ounce sazon goya with coriander and annatto |
10 soft tortillas (small size) |
1 (8 ounce) package shredded mexican blend cheese (2 packs if you love cheese) |
Directions:
1. Heat oil in a pan and saute onions for 2-3 minutes.
2. Add cumin and saute for another 2 minutes.
3. Drain SOME of the extra liquid from Rotel tomatoes and Black Beans.
4. Add salsa, Rotel, and garlic.
5. Let it all simmer for about 4 minutes.
6. Add jalapenos and Sazon spice. Simmer for another minute.
7. Then add beans and simmer for 4 more minutes.
8. Let it cool down for 1/2 hour.
9. Make sure you reserve some of that sauce/liquid.
10. In a casserole dish or aluminum pan spread some the liquid so that your tortillas do not stick or burn.
11. Next make a layer of tortillas (usually only 2 will fit side by side).
12. The next layer will be the bean mixture.
13. Then spread some of the cheese.
14. Continue layering tortillas, bean mix, cheese until your last layer is tortillas.
15. Then spread the remaining liquid from the bean mix so that your tortillas remain soft during baking and spread the remainder of the cheese on top.
16. Bake at 350 degrees for 25 minutes.
17. Let it cool for 10 minutes before cutting. Enjoy.
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