Bean tortilla casserole
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Bean tortilla casserole
  Vegetables    Casserole    Mexican    Beans  
Last updated 6/12/2012 12:56:38 AM. Recipe ID 18913. Report a problem with this recipe.
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      Title: Bean tortilla casserole
 Categories: Vegetables, Main dish, Mexican
      Yield: 10 Servings
      4 c  Water; *
      1 lb Pinto Beans; Dried, *
    1/2 c  Onion; Finely Chopped, 1 Med
      2    Cloves Garlic
           Chiles; **
  1 1/2 ts Chicken Bouillon; Instant
    1/8 ts Cumin; Ground
    1/2 c  Vegetable Oil
  2 1/2 c  Cooked Chicken; Diced
     12    Flour Tortillas; ***
  1 1/2 c  Dairy Sour Cream
  1 1/2 c  Montery Jack Cheese;Shredded
    1/4 c  Green Onions w/Tops; Sliced
  *     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 350 degrees 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.

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Recipe ID 18913 (Apr 03, 2005)

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