Bean Tortilla Casserole

* Exported from MasterCook *

BEAN TORTILLA CASSEROLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Mexican Beans
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Water -- *
1 lb Pinto Beans -- Dried, *
1/2 c Onion -- Finely Chopped, 1
Med
2 ea Cloves Garlic
1 x Chiles -- **
1 1/2 ts Chicken Bouillon -- Instant
1/8 ts Cumin -- Ground
1/2 c Vegetable Oil
2 1/2 c Cooked Chicken -- Diced
12 ea Flour Tortillas -- ***
1 1/2 c Dairy Sour Cream
1 1/2 c Montery Jack Cheese -- Shredded
1/4 c Green Onions w/Tops -- Sliced

* 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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