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BEAN TORTILLA CASSEROLE
BEAN TORTILLA CASSEROLE
Ingredients| 4 cups Water -- * 1 pound Pinto Beans; Dried -- * 1/2 cup Onion; Finely Chopped -- 1 Med 2 Cloves Garlic Chiles -- ** 1 1/2 teaspoons Chicken Bouillon -- Instant 1/8 teaspoon Cumin -- Ground 1/2 cup Vegetable Oil 2 1/2 cups Cooked Chicken -- Diced 12 Flour Tortillas -- *** 1 1/2 cups Dairy Sour Cream 1 1/2 cups Montery Jack Cheese -- Shredded 1/4 cup Green Onions w/Tops -- Sliced |
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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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Cook the dry beans*. Rinse and drain the cooked or canned beans and set aside. In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if us (Upload by user)
TAG: beans, cover, simmer, minutes, reduce, dutch, boiling, ,
Cook the dry beans*. Rinse and drain the cooked or canned beans and set aside. In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if us (Upload by user)
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TAG: lentils, ,
Rinse lentils and drain. In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are tender. In a medium mixing bowl stir togethe (Upload by user)
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TAG: peanuts, ,
Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce t (Upload by user)
TAG: peanuts, ,
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TAG: vegetable, garden, ,
10-oz size package of frozen peas, fresh green beans. Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut them into 1-inch pieces. Combine all ingredients in a large kettle or Dutch Oven. Fill sink with ice water. Cook vegetables to a full boil over medium heat. (Upload by user)
TAG: vegetable, garden, ,
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* See Recipe 12. ** Carrots should be scraped and cut into 1-inch pieces. *** Celery should be cut into 1-inch pieces with strings removed. **** Potatoes should be pared and cut into 1-inch dice. Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess fat. Add the r (Upload by user)
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TAG: beans, mixture, cover, uncovered, water, casserole, tortilla, tortillas, ,
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