Recipe

Black Bean Tortilla Casserole Recipe


Black Bean Tortilla Casserole Recipe
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This layered mexican casserole is one of our favorites and often requested by friends. I sometimes throw in some leftover cooked chicken, too.

Sparow64

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Ingredients
  • 2 cups Onion, chopped
  • 1 1/2 cups Red, Green or Yellow Pepper, chopped (I like a mixture of red and yellow)
  • 14 1/2 ounces Tomatoes, canned, chopped, not drained
  • 3/4 cup Salsa
  • 4 ounces Jalapenos, chopped
  • 4 cloves Garlic, minced
  • 1 teaspoon Ground Cumin
  • 30 ounces Kidney Beans, black/red, drained
  • 12 6 inch Corn Tortillas
  • 2 cups Monterey Jack Cheese, shredded
  • 2 medium Tomatoes, sliced
  • 2 cups Lettuce, shredded
  • 1/8 cup Green Onion, sliced
  • 1/8 cup Black Olives, sliced
  • 1/2 cup Sour Cream, optional

Directions
  1. In a large skilled, combine onion, green pepper, undrained tomatoes, salsa, jalapenos, garlic and cumin.
  2. Bring to a boil, reduce heat.
  3. Simmer, uncovered, for 10 minutes.
  4. Stir in beans
  5. In a 13" x 9" x 2" baking dish, spread 1/3 of the bean mixture over the
  6. bottom of the pan.
  7. Top with half of the tortillas, overlapping as necessary, and half of the cheese.
  8. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.
  9. Cover with foil and bake at 350 degrees F for 30-35 minutes or until
  10. heated through.
  11. Sprinkle with remaining cheese and let stand 10 minutes.
  12. Top with tomato slices, lettuce, green onion, and olives.
  13. Cut into squares to serve.
  14. Serve with sour cream.

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Comments


You are super good at making recipes from your head, aren't you? This one is no exception,sparow. My thanks and my five, my friend.
Lorraine


Fabulous gf.


Looks super duper!


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