- 6
Ingredients
- Ingredient Imperial
- 30 ml vegetable oil 2 tbsp
- 2 onions, chopped 2
- 1 green pepper, finely chopped 1
- 1 jalapeno pepper, minced 1
- 1 can tomatoes (19 oz / 540 ml) 1
- 15 ml chili powder 1 tbsp
- 5 ml ground cumin 1 tsp
- salt & pepper to taste -
- 2 ml dried oregano 1/2 tsp
- 1 ml hot pepper flakes 1/4 tsp
- 2 cans black beans, drained & rinsed (19 oz / 540 ml) 2
- 12 corn tortillas (6 in / 15 cm) 12
- 1 jar salsa (16 oz / 454 ml) 1
- 250 g monterey jack cheese, shredded 1/2 lb
- sour cream -
Preparation
Step 1
In large saucepan, heat oil over medium heat. Cook onions, green pepper, garlic and jalapeno pepper for 5 minutes.
Stir in tomatoes with juices, breaking up with spoon, chili powder, cumin, salt, pepper, oregano and hot pepper flakes. Bring to boil. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Stir in beans, simmer for about 10 minutes or until most of liquid is evaporated. Set aside.
Cut tortillas into 1 inch (2.5 cm) wide strips. In large skillet, add some oil up to depth of 1/4 inch (5 mm). Heat over medium-high heat. Add single layer of tortilla strips. Fry, turning once, for 1 to 2 minutes or until golden and crisp. Drain on paper towels. Repeat with remaining tortilla strips.
Spread one quarter of the salsa in 13 x 9 inch (3 L) baking dish. Top with one third of tortilla strips, half of black bean chili and one third cheese. Repeat layers once. Top with one quarter salsa, remaining tortilals, cheese and salsa. Bake, covered, in preheated 400 F (200 C) oven for 20 to 40 minutes or until heated through. Serve with sour cream.
Serves: 6