MEXICAN BLACK BEAN CASSEROLE
Anaheim peppers are flavorful but mild. They are green and measure around 7 inches long. I use Guerrero brand corn tortillas. Be sure to cut the peppers and tomatoes small as indicated so they cook through. - Jenny Jones
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Makes: 4-5 servings
2 tsp olive oil
1/2 cup chopped onion
1 large clove of garlic, minced
1 Anaheim pepper seeded & chopped in 1/4" pieces (about 2/3 cup)
1 cup bell pepper, seeded and chopped in 1/4" pieces (I use yellow)
1 pound fresh tomatoes, cut into 1/2" pieces (about 3 cups)
1/2 tsp salt + pepper to taste
15 oz can black beans, drained
9 soft corn tortillas - five-inch size
6 oz Monterey jack cheese, shredded by hand
Preheat oven to 375F.
Grease a 2 1/2 quart glass baking dish. (mine is 7 x 9" pyrex)
Heat oil and saute onions, garlic, Anaheim and bell pepper over medium-high heat for 3 minutes.
Add tomatoes, salt & pepper. Cook, uncovered, for 2 minutes.
Stir in black beans. Remove from heat.
Make 3 layers in this order: tortillas + tomato mixture + cheese.
Bake, uncovered, for 20 minutes. Serve with sour cream.
Anaheim peppers are flavorful but mild. They are green and measure around 7 inches long. I use Guerrero brand corn tortillas. Be sure to cut the peppers and tomatoes small as indicated so they cook through. - Jenny Jones
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Makes: 4-5 servings
2 tsp olive oil
1/2 cup chopped onion
1 large clove of garlic, minced
1 Anaheim pepper seeded & chopped in 1/4" pieces (about 2/3 cup)
1 cup bell pepper, seeded and chopped in 1/4" pieces (I use yellow)
1 pound fresh tomatoes, cut into 1/2" pieces (about 3 cups)
1/2 tsp salt + pepper to taste
15 oz can black beans, drained
9 soft corn tortillas - five-inch size
6 oz Monterey jack cheese, shredded by hand
Preheat oven to 375F.
Grease a 2 1/2 quart glass baking dish. (mine is 7 x 9" pyrex)
Heat oil and saute onions, garlic, Anaheim and bell pepper over medium-high heat for 3 minutes.
Add tomatoes, salt & pepper. Cook, uncovered, for 2 minutes.
Stir in black beans. Remove from heat.
Make 3 layers in this order: tortillas + tomato mixture + cheese.
Bake, uncovered, for 20 minutes. Serve with sour cream.
