Bean Tortilla Casserole
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
water
* |
|
| 1 | pound |
pinto beans
dried,* |
|
| ½ | cup |
onions
finely chopped |
|
| 2 | cloves |
garlic
|
|
| 1 | x |
red chili peppers
|
*
|
| 1 ½ | teaspoons |
chicken broth
instant |
|
| ⅛ | teaspoon |
cumin
ground |
|
| ½ | cup |
vegetable oil
|
|
| 2 ½ | cups |
chicken
cooked, diced |
|
| 12 | each |
flour tortillas
*** |
*
|
| 1 ½ | cups |
sour cream
dairy |
|
| 1 ½ | cups |
monterey jack cheese
shredded |
|
| ¼ | cup |
scallions, spring or green onions
with tops, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
* |
|
| 453.6 | g |
pinto beans
dried,* |
|
| 118 | ml |
onions
finely chopped |
|
| 2 | cloves |
garlic
|
|
| 1 | x |
red chili peppers
|
*
|
| 7.5 | ml |
chicken broth
instant |
|
| 0.6 | ml |
cumin
ground |
|
| 118 | ml |
vegetable oil
|
|
| 591 | ml |
chicken
cooked, diced |
|
| 12 | each |
flour tortillas
*** |
*
|
| 355 | ml |
sour cream
dairy |
|
| 355 | ml |
monterey jack cheese
shredded |
|
| 59 | ml |
scallions, spring or green onions
with tops, sliced |
|
Directions
- 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.
