• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Bean Tortilla Casserole

  • Recipe Submitted by on

Category: Mexican, Main Dish, Vegetables

 Ingredients List

  • 4 c Water; *
  • 1 lb Pinto Beans; Dried, *
  • 1/2 c Onion; Finely Chopped, 1 Med
  • 2 Cloves Garlic
  • 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 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

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