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Bean Tortilla Casserole

Cuisine: Mexican
Type: Vegetables
Courses: Casseroles, Main Course
Serves: 10 people

Recipe Ingredients

4 cups 948mlWater - *
1 lb 454g / 16ozPinto beans, dried - *
1/2 cup 31g / 1.1ozOnion, finely chopped - 1 med.
2   Garlic
  Chiles - **
1 1/2 teaspoons 7.5mlChicken bouillon - instant
1/8 teaspoon 0.6mlCumin - ground
1/2 cup 118mlVegetable oil
2 1/2 cups 156g / 5.5ozCooked chicken - diced
12   Flour tortillas - ***
1 1/2 cups 355mlDairy sour cream
1 1/2 cups 219g / 7.7ozMonterey Jack cheese - shredded
1/4 cup 15g / 0.5ozGreen 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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