Bean Tortilla Casserole Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Water, *
1 lbs: Pinto Beans, Dried, *
1/2 cup: Onion, Finely Chopped, 1 Med
2 each: Cloves Garlic,
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
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp