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
1		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 F.

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:
Graham Kerr's Kitchen

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