July 2, 2010

Black Bean Tortilla Casserole

1 onion, chopped
1 green bell pepper, chopped
1 (14.5 oz. can) diced tomatoes
3/4 cup picante sauce
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. chicken bouillon granules
2 (15 oz. cans) black beans (or about 4 cups home cooked)
8 corn tortillas
2 cups shredded cheddar cheese
Preheat oven to 350°.  In a large saucepan, combine all the ingredients except the tortillas and cheese.  Stir together and bring to a boil.  Lower heat and simmer for 10 minutes.  In the bottom of a 9×13 inch casserole dish, spread about half of the mixture.  Top with a layer of 4 tortillas and half of the cheese.  Add in layers the following: remaining bean mixture and 4 more tortillas.  Bake for 30-35 minutes.  Sprinkle with remaining cheese and heat until cheese melts on top, about 10 minutes

from homesteadmomma

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