Home - By Category - Recipe - Mexican Page 1 | Beans Page 1 | Casseroles Page 1

Bean Tortilla Casserole

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEAN TORTILLA CASSEROLE
 Categories: Mexican, Beans, Casseroles
      Yield: 10 Servings
 
      4 c  Water; *
      1 lb Pinto Beans; Dried, *
    1/2 c  Onion; Finely Chopped, 1 Med
      2 ea Cloves Garlic
      1 x  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 ea 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.
 
MMMMM

Display Recipe for Import.