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Tortilla Black Bean Casserole Recipe

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This recipe for Tortilla Black Bean Casserole, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill Tew
Added: Friday, August 11, 2006


white flour tortillas
2 c. chopped onion (2 large)
1 1/2 c. chopped green pepper (2 med)
1, 14 1/2 oz. can of tomatoes, cut up
3/4 c. picante sauce
2 tsp. ground cumin
2 cloves garlic, minced
2, 15 oz. cans of black beans, rinsed and drained

2 c. of shredded mozzarella cheese (I have also used

sour cream
green onions
black olives

1. In a large skillet combine onions, peppers, undrained
tomatoes, picante sauce, cumin and garlic. Bring to
boil, reduce heat. Simmer uncovered for 10 min. Stir in

2. Spread 1/3 of the bean mixture over the bottom of a 3
quart baking dish. Top with tortillas overlapping as
necessary. (I tear them so they will fit in the dish) Top
with one cup of cheese. Add another 1/3 of the bean
mixture. Top with tortillas and then remaining bean

3. Bake uncovered in a 350 oven for 30 to 35 min.
Sprinkle with remaining cheese. Let stand for 10 min.

4. Top with shredded lettuce, tomatoes, sour cream,
green onions, black olives.




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