Bean tortilla casserole Recipe

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Bean tortilla casserole

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Beans, Casseroles, Entrees, Mexican, North American, South American

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Ingredients:

4	cup	Water, *
1	lbs	Pinto Beans, Dried, *
1/2	cup	Onion, Finely Chopped, 1 Med
2	each	Cloves Garlic
1	x	Chiles, **
1 1/2	tsp	Chicken Bouillon, Instant
1/8	tsp	Cumin, Ground
1/2	cup	Vegetable Oil
2 1/2	cup	Cooked Chicken, Diced
12	each	Flour Tortillas, ***
1 1/2	cup	Dairy Sour Cream
1 1/2	cup	Montery Jack Cheese, Shredded
1/4	cup	Green Onions w/Tops, Sliced

Procedures:

1	* four 15 oz cans of pinto beans may be substituted for the water and you should use 1/3 to ?cup of canned chipotle chiles in adabo * tortillas should be 8-inches in diameter and be warmed.
2	Mix water, beans, chopped onion and garlic in 4-quart dutch oven.
3	Heat to boiling; reduce heat.
4	Simmer uncovered until beans are tender, about 3 hours adding water if necessary.
5	Place half the beans, ?cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container.
6	Cover and process until smooth; pour into large bowl.
7	Place remaining beans with just enough liquid to cover in workbowl.
8	Cover and process until smooth; add to bean mixture in bowl.
9	Heat oil in 10-inch skillet until hot; stir in bean mixture.
10	Cook uncovered, stirring frequently, until mixture is consistency of cake batter.
11	Heat oven to 350 °F.
12	Spoon scan ?cup chicken onto half of each tortilla; fold tortillas into halves.
13	Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 x 9 x 2-inches; spoon bean mixture over tortillas.
14	Top with sour cream, cheese and green onions.
15	Bake uncovered until hot and bubbly, 15 to 20 minutes