Categories: Casserole, Main Dish, Tex-Mex, Vegetarian
Ingredients
- 2 cups chopped onions
- 1 1/2 cups chopped red bell peppers or 1 1/2 cups green bell peppers
- 1 (16 ounce) can diced tomatoes, undrained
- 3/4 cup Pace Picante Sauce
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 12 (6 inch) flour tortillas
- 8 ounces shredded monterey jack cheese or 8 ounces cheddar cheese
- garnishes such as
- sliced tomato
- sour cream
- hot peppers
Directions
-
In a large skillet, combine onion, green bell pepper or red bell pepper, tomatoes, picante sauce, garlic, and cumin. Heat to a boil, lower heat, and simmer 10 minutes.
-
2
-
Stir in beans.
-
3
-
In a 13 X 9 X 2 baking dish, spread 1/3 of the bean mixture.
-
4
-
Top bean layer with 6 tortillas, overlapping tortillas to fit the dimensions of dish, Layer 1 cup of the cheese over the tortillas.
-
5
-
Layer another 1/3 of the bean mixture, remaining tortillas, and then remaining bean mixture.
-
6
-
Cover tightly with foil and bake at 350 degrees for 30 to 35 minutes or until hot.
-
7
-
Uncover and top with the remaining 1 cup of cheese. Continue baking 5 more minutes.
-
8
-
Let stand for 10 minutes.
-
9
-
Top with garnishes of choice.