Yummy Bean Enchilada Casserole
1 chopped onion (or according to taste)
1 bell pepper (chopped)
1 14.5 oz can diced tomatoes, undrained (or 2 fresh tomatoes and about 1 C water)
3/4 C bottled picante sauce or green salsa (or 1 C of the salsa that we have in our fridge)
2 t ground cumin
2 cloves garlic, minced (or 1 t garlic powder, but I think it would taste good with a little bit more)
2 15-oz cans black beans and/or red kidney beans, rinsed and drained (Katie just black beans)
12 6" corn tortillas (Katie used four, which I thought was much more appropriate)
2 C cheese, shredded (it calls for Montery Jack, but I used Cheddar. Katie recommends using just a little bit more than 2 C)
2 med tomatoes, chopped (optional)
2 C shredded lettuce (optional)
sliced green onions (optional)
Sliced pitted ripe olives (optional)
1/2 C sour cream or plain yogurt (optional)
1. In a large skillet combine onion, bell pepper, tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 min. Stir in beans.
*I sauteed the onion and bell pepper together before I put everything else in. I wasn't sure if boiling would do the trick.
2. Spread one-third of the bean mixture over the bottom of a 3-quart rectangular baking dish (Katie used a medium-sized casserole dish; not as big as the one you made the mac and cheese in and it was the perfect size). Top with 6 of the tortillas (I used 2), overlapping as necessary, and 1 C of the cheese. Add another one-third of the bean mixture; top with remaining 6 (or 2) tortillas and remaining bean mixture (at this point, Katie decided to crumble a piece of cornbread over the top of the casserole. It was left from the cornbread recipe).
3. Bake, covered, in a 350 F oven for 30 to 35 min or until heated through. Sprinkle with remaining cheese. Let stand 10 min.
4. If desired, top with chopped tomato, lettuce, green onion, olives, avocado slices, and/or sour cream
1 bell pepper (chopped)
1 14.5 oz can diced tomatoes, undrained (or 2 fresh tomatoes and about 1 C water)
3/4 C bottled picante sauce or green salsa (or 1 C of the salsa that we have in our fridge)
2 t ground cumin
2 cloves garlic, minced (or 1 t garlic powder, but I think it would taste good with a little bit more)
2 15-oz cans black beans and/or red kidney beans, rinsed and drained (Katie just black beans)
12 6" corn tortillas (Katie used four, which I thought was much more appropriate)
2 C cheese, shredded (it calls for Montery Jack, but I used Cheddar. Katie recommends using just a little bit more than 2 C)
2 med tomatoes, chopped (optional)
2 C shredded lettuce (optional)
sliced green onions (optional)
Sliced pitted ripe olives (optional)
1/2 C sour cream or plain yogurt (optional)
1. In a large skillet combine onion, bell pepper, tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 min. Stir in beans.
*I sauteed the onion and bell pepper together before I put everything else in. I wasn't sure if boiling would do the trick.
2. Spread one-third of the bean mixture over the bottom of a 3-quart rectangular baking dish (Katie used a medium-sized casserole dish; not as big as the one you made the mac and cheese in and it was the perfect size). Top with 6 of the tortillas (I used 2), overlapping as necessary, and 1 C of the cheese. Add another one-third of the bean mixture; top with remaining 6 (or 2) tortillas and remaining bean mixture (at this point, Katie decided to crumble a piece of cornbread over the top of the casserole. It was left from the cornbread recipe).
3. Bake, covered, in a 350 F oven for 30 to 35 min or until heated through. Sprinkle with remaining cheese. Let stand 10 min.
4. If desired, top with chopped tomato, lettuce, green onion, olives, avocado slices, and/or sour cream
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