Mexican Layered Tortillas and Beans

Mexican Layered Tortillas and Beans
Mexican Layered Tortillas and Beans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 15

    ounce can red kidney beans

  • 2

    yellow onions, chopped

  • 3

    cloves garlic, minced

  • 1

    large green bell pepper, chopped

  • 28

    ounce can Roma tomatoes with juice, chopped

  • 1/2

    teaspoon Chipotle chile pepper

  • 4

    tablespoons chili powder

  • 1

    tablespoon ground cumin

  • 1

    teaspoon sea salt

  • +++++

  • 12

    (6 inch) corn tortillas

  • 2

    cups grated cheddar cheese

  • 2

    cups coarsely chopped lettuce

  • 2

    tomatoes, coarsely chopped

  • 16

    ounces sour cream

Directions

Rinse and drain beans. In a large frying pan, combine first nine ingredients. Bring to a simmer and cook, stirring occasionally, for 20 minutes. Preheat oven to 350°F. Spread one-third of the bean mixture in a 9” x 13” baking dish. Top with 4 of the tortillas, overlapping evenly, and 1 cup cheese. Repeat layers, using half of the remaining bean mixture and all the remaining tortillas and cheese. Top with remaining bean mixture. Cover with aluminum foil and bake for 35 minutes or until edges are bubbly. Strew the lettuce and fresh tomatoes evenly over the top.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: