| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Side dish |
1 |
Recipe |
INGREDIENTS
| 1 |
|
Stick butter |
| 2 |
lg |
Chopped onions |
| 1 |
lg |
Chopped bell pepper |
| 2 |
|
Cloves garlic, minced |
| 1 |
cn |
Rotel tomatoes, diced |
| 2 |
ts |
Cumin |
| 2 |
cn |
16 oz. black beans, not drained |
| 12 |
|
6 inch corn tortillas, cut into quarters |
| 2 |
c |
Monterey Jack cheese (8 oz.) |
| 2 |
|
Tomatoes, diced |
| 2 |
c |
Shredded lettuce |
| 1 |
bn |
Green onions, chopped |
| 1 |
sm |
Can black olives, chopped |
|
|
Sour cream |
INSTRUCTIONS
Saute onions, bell pepper, and garlic in butter. Add tomatoes, cumin, and
beans. Simmer for 10 minutes. In a 9x13 oiled casserole dish layer first
beans, then tortillas, cheese. Repeat. Bake at 350 degrees F. for 20-35
minutes. Remove from oven and let set 5 to 10 minutes to set. Cut and
serve. Garnish with tomatoes, lettuce, green onions, black olives, and
sour cream as desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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