Bean Tortilla Casserole Recipe

Ingredients

Directions

1. * 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.
2. Heat to boiling; reduce heat.
3. Simmer uncovered until beans are tender, about 3 hours adding water if necessary.
4. 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.
5. Cover and process until smooth; pour into large bowl.
6. Place remaining beans with just enough liquid to cover in workbowl.
7. Cover and process until smooth; add to bean mixture in bowl.
8. Heat oil in 10-inch skillet until hot; stir in bean mixture.
9. Cook uncovered, stirring frequently, until mixture is consistency of cake batter.
10. Heat oven to 350 degrees F.
11. Spoon scan 1/4 cup chicken onto half of each tortilla; fold tortillas into halves.
12. Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas.
13. Top with sour cream, cheese and green onions.
14. Bake uncovered until hot and bubbly, 15 to 20 minutes.