Tortilla Black Bean Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This is from a Best Recipes of 1993 cookbook, and I made it a couple months ago and was in heaven! I noticed a posting for this recipe that was similar, but enough different I thought I'd post this one too. I could not believe how delicious it was! Even a meatlover can appreciate this. Ingredients:
2 cups chopped onions |
1 1/2 cups chopped green peppers |
14 1/2 ounces tomatoes, cut up |
3/4 cup picante sauce |
2 garlic cloves, minced |
2 teaspoons ground cumin |
15 ounces black beans, drained |
15 ounces kidney beans, drained |
72 inches tortillas |
2 cups shredded monterey jack cheese |
2 tomatoes, sliced |
2 cups shredded lettuce |
1/2 cup sliced green onion |
1/2 cup pitted ripe olives |
1/2 cup sour cream or 1/2 cup yogurt |
Directions:
1. In a large skillet combine onion, green pepper, undrained tomatoes, picante sauce, garlic, and cumin. Bring to boiling and reduce heat.
2. Simmer uncovered for 10 minutes and stir in beans.
3. In a 13x9x2 baking dish, spread 1/3 of the bean mixture over the bottom.
4. Top with half the tortillas, overlapping as necessary and half the cheese.
5. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.
6. Cover and bake in a 350 oven for 30 to 35 minutes or until heated through.
7. Sprinkle with remaining cheese.
8. Let stand 10 minutes and top with tomato slices, lettuce, green onion, and olives.
9. Serve with sour cream or yogurt.
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