Bean Tortilla Casserole

Serving Size : 10
Ingredients

for prepare Bean Tortilla Casserole

:

Amount	Measure	Ingredient - Preparation Method
4	cups	water - *
1	pound	pinto beans, dried - *
1/2	cup	onion, finely chopped - 1 med.
2	cloves	garlic
chiles ** bean tortilla casserole
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	Monterey Jack cheese - shredded
1/4	cup	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 350F. 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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