Menu Enter a recipe name, ingredient, keyword...

Mexican Layered Tortillas and Beans

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Mexican Layered Tortillas and Beans 0 Picture

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

Details

Servings 4

Preparation

Step 1

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.

Review this recipe