How To make Bean Tortilla Casserole
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.
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Shopping List:
1 lb 80/20 ground beef
1 lb 97/7 ground beef
2 jalapenos
1 diced onion
1/2 tsp beef bouillon
1/2 cup water
All-Purpose Seasoning
1 tsp each (sazon, chile powder, cumin, smoked paprika, italian seasoning)
16 oz refried beans
2 cups colby jack cheese
2 cups sour cream
zest and juice of 1 lime
1/2 tsp sugar
1 cup crushed doritos
1/4 cup sliced black olives
1/4 cup diced cilantro
1/2 cup diced tomatoes
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Layered Mexican Casserole with Corn Tortillas, Vegetables and Black Beans
Ingredients-
Sauce:
Oil- 1/4 cup
Butter- 1 tbsp
All Purpose flour- 1/4 cup
Mexican chili powder or Paprika- 2 tbsp
Garlic Powder- 1 tsp
Onion Powder- 1tsp
Cumin Powder- 1tsp
Pepper Powder- 1/2 tsp
Dried Oregano- 1 tsp
Tomato paste- 2 tbsp
Vegetable stock or water- 2 cups
Vegetable- Bean Mixture:
Onion- 1 chopped
Garlic- 3 cloves chopped
Green Pepper- 1 cup chopped
Colored Pepper- 1 cup chopped
Black beans- 1 ( 15 oz. can)
Corn( Frozen and thawed or canned)- 1 cup
Cilantro- Chopped
Cumin Powder- 1 tsp
Pepper powder- 1 tsp
Salt to taste
Corn Tortillas
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Printable Recipe:
Ingredients Needed:
3 tablespoons olive oil
1 medium red onion
1 red bell pepper
1 (12 oz) can tomato sauce (400 ml)
1 pound ground beef (500 g)
1 teaspoon chili paste
1 (12 oz) can of kidney beans (or black beans)
2 garlic cloves
2 cups shredded Mexican blend cheese
4 (10) flour tortillas
Vegan Enchilada Casserole
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Ingredients:
1 teaspoon avocado oil
1 can of black beans rinsed
1/3 cup of roasted red peppers
2 cups spinach
2 cups corn
1 cup chopped onion
3-4 flour tortillas
2 cups enchilada sauce
2 cups vegan cheese (so delicious brand )
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon crushed red pepper
1/2 teaspoon onion powder
1 teaspoon cumin
1 vegetable bouillon cube
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8oz of tomato sauce
1 tsp Mexican oregano
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