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  Recipe Home » Mexican » Bean Tortilla Casserole
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  Bean Tortilla Casserole
  Category: Mexican
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 383
Ingredients:
4 cup Water, *
1 lb Pinto Beans, Dried, *
1/2 cup Onion, Finely Chopped, 1 Med
2 each Cloves Garlic
1 each Chiles, **
1 1/2 tsp Chicken Bouillon, Instant
1/8 tsp Cumin, Ground
1/2 cup Vegetable Oil
2 1/2 cup Cooked Chicken, Diced
12 each Flour Tortillas, ***
1 1/2 cup Dairy Sour Cream
1 1/2 cup Montery Jack Cheese, Shredded
1/4 cup Green Onions w/Tops, Sliced
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 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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