Rustic Tortilla and Black Bean Casserole |
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Prep Time: 120 Minutes Cook Time: 35 Minutes |
Ready In: 155 Minutes Servings: 12 |
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I got this recipe from my sister-in-law. I'm not sure where it originated from but it is so delicious. Ingredients:
6 garlic cloves, unpeeled |
2 ounces about 4 dried pasilla peppers, seeded, stemmed |
3 1/2 cups canned beef broth |
1 tablespoon vegetable oil |
2 teaspoons sugar |
72 inches corn tortillas |
3 cups canned black beans, rinsed, drained |
4 cups monterey jack cheese, grated |
2/3 cup sour cream blended with 2 tablespoons whipping cream |
Directions:
1. Heat large skillet over med-low heat. Add garlic, cook until tender and skin begins to blacken, turning occasionally, about 18 minutes. Remove from skillet. Add chilies to skillet, flatten with spatula. Toast over med-low until beginning to darken, 2 min per side. Place in bowl. Add enough hot water to bowl to cover chilies. Soak until very soft, about 30 minutes.
2. Drain chilies. Peel garlic. Pour 2 cups broth in blender. Add chilies and garlic, puree. Heat oil in heavy med saucepan over med-high heat. Add chili mixture, simmer until thick, stirring often, about 5 minutes. Add 1 1/2 cups broth, simmer over med-low heat until sauce is reduced to 1 1/2 cups, stirring often about 25 minutes. Add sugar.
3. Preheat oven to 350 degrees. Spread 1/4 cup sauce over bottom of 9x13 inch baking dish. Cover sauce with 4 tortillas. Top with beans, then 1 cup cheese. Cover cheese with 4 tortillas. Pour half of remaining sauce over tortillas. Sprinkle 2 cups cheese over sauce. Drizzle with half of sour cream mixture. Layer 4 tortillas over sour cream and cheese. Pour remaining sauce over tortillas. Sprinkle with remaining cheese and drizzle with remaining sour cream. Cover with foil. Bake 15 minutes. Uncover; bake until casserole is bubbling around edges and cheese melts, about 20 minutes longer.
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