Bean Tortilla Casserole RecipeTagged in Vegetables
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.
- 4 cups Water -- *
- 1 pound Pinto Beans; Dried -- *
- 1/2 cup Onion; Finely Chopped -- 1 Med
- 2 Cloves Garlic
- Chiles -- **
- 1 1/2 teaspoons Chicken Bouillon -- Instant
- 1/8 teaspoon Cumin -- Ground
- 1/2 cup Vegetable Oil
- 2 1/2 cups Cooked Chicken -- Diced
- 12 Flour Tortillas -- ***
- 1 1/2 cups Dairy Sour Cream
- 1 1/2 cups Montery Jack Cheese -- Shredded
- 1/4 cup Green Onions w/Tops -- Sliced
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