*  Exported from  MasterCook  *
 
                          BEAN TORTILLA CASSEROLE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Mexican                          Beans
                 Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Water -- *
    1       lb           Pinto Beans -- Dried, *
      1/2   c            Onion -- Finely Chopped, 1
                         Med
    2       ea           Cloves Garlic
    1       x            Chiles -- **
    1 1/2   ts           Chicken Bouillon -- Instant
      1/8   ts           Cumin -- Ground
      1/2   c            Vegetable Oil
    2 1/2   c            Cooked Chicken -- Diced
   12       ea           Flour Tortillas -- ***
    1 1/2   c            Dairy Sour Cream
    1 1/2   c            Montery Jack Cheese -- Shredded
      1/4   c            Green Onions w/Tops -- Sliced
 
   *     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.
  
 
 
                    - - - - - - - - - - - - - - - - - -