bean tortilla casserole

10 servings
4 cups Water; *
1 pounds Pinto Beans; Dried, *
½ cup Onion; Finely Chopped, 1 Med
2 eaches Cloves Garlic
1 x Chiles; **
1½ teaspoon Chicken Bouillon; Instant
⅛ teaspoon Cumin; Ground
½ cup Vegetable Oil
2½ cup Cooked Chicken; Diced
12 eaches Flour Tortillas; ***
1½ cup Dairy Sour Cream
1½ cup Montery Jack Cheese;Shredded
¼ cup Green Onions w/Tops; Sliced

* Four 15 oz cans of pinto beans may be substituted for the water and ** You should use ⅓ to ½ 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, ½ 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 ¼ 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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