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Bean Tortilla Casserole



Trans-fat Free


4 cups water
1 pound pinto beans
½ cup onions
finely chopped
2 cloves garlic
1 x red chili peppers
1 ½ teaspoons chicken broth
teaspoon cumin
½ cup vegetable oil
2 ½ cups chicken
cooked, diced
12 each flour tortillas
1 ½ cups sour cream
1 ½ cups monterey jack cheese
¼ cup scallions, spring or green onions
with tops, sliced


  • Four 15 oz cans of pinto beans may be substituted for the water ** 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℉ (180℃). 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 34569% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 282mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 36g
Vitamin A 8% Vitamin C 4%
Calcium 20% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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