Title: Bean Tortilla Casserole
Categories: Mexican, Beans, Casseroles
Yield: 10 servings

4 c Water; * 1/2 c Vegetable Oil
1 lb Pinto Beans; Dried, * 2 1/2 c Cooked Chicken; Diced
1/2 c Onion; Finely Chopped, 1 Med 12 ea Flour Tortillas; ***
2 ea Cloves Garlic 1 1/2 c Dairy Sour Cream
1 x Chiles; ** 1 1/2 c Montery Jack Cheese;Shredded
1 1/2 ts Chicken Bouillon; Instant 1/4 c Green Onions w/Tops; Sliced
1/8 ts Cumin; Ground

* 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 minutes.

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