Bean Tortilla Casserole

Recipe Ingredients

4 cups	948ml	Water - *
1 lb	454g / 16oz	Pinto beans, dried - *
1/2 cup	31g / 1.1oz	Onion, finely chopped - 1 med.
2		Garlic
		Chiles - **
1 1/2 teaspoons	7.5ml	Chicken bouillon - instant
1/8 teaspoon	0.6ml	Cumin - ground
1/2 cup	118ml	Vegetable oil
2 1/2 cups	156g / 5.5oz	Cooked chicken - diced
12		Flour tortillas - ***
1 1/2 cups	355ml	Dairy sour cream
1 1/2 cups	219g / 7.7oz	Monterey Jack cheese - shredded
1/4 cup	15g / 0.5oz	Green onions w/tops - sliced

Recipe Instructions

* 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. Heat to boiling, reduce heat. Simmer uncovered until beans are tender, about 3 hours adding water if necessary.

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. Cover and process until smooth, pour into large bowl. Place remaining beans with just enough liquid to cover in workbowl. Cover and process until smooth, add to bean mixture in bowl.

Heat oil in 10-inch skillet until hot, stir in bean mixture. Cook uncovered, stirring frequently, until mixture is consistency of cake batter. Heat oven to 350F.

Spoon scan 1/4 cup chicken onto half of each tortilla, fold tortillas into halves.

Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches, spoon bean mixture over tortillas. Top with sour cream, cheese and green onions.

Bake uncovered until hot and bubbly, 15 to 20 minutes.

Source:
Mexican Family Cooking

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