"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tortilla-Black Bean Casserole Recipe

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This recipe for Tortilla-Black Bean Casserole, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karla Wardell
Added: Friday, October 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. chopped onion
1 1/2 c. chopped green pepper
14oz. can tomatoes, cut up
3/4 c. picante sauce
2 cloves minced garlic
2 tsp. ground cumin
2 - 15oz. cans black beans, drained and rinsed
10 - 7 inch tortillas
2 c. shredded jack cheese
shredded lettuce

Directions:
Directions:
Cook onion, green pepper, undrained tomatoes, picante sauce, garlic, cumin and beans. Bring to a boil. Spray 2 quart baking dish with nonstick spray. Spread 1/3 bean mixture over bottom of dish. Top with 1/2 the tortillas, and 1/2 the cheese. Add another 1/3 bean mixture, then remaining tortillas then remaining bean mixture. Cover and bake 350 for 35-40 minutes. Sprinkle with remaining cheese. Let stand 10 minutes. Makes 6-8 main dish servings.

 

 

 

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