| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Mexican, Posted | 6 | Servings |
INGREDIENTS
| 2 | c | Onion; Chopped |
| 1 1/2 | c | Bell Pepper; Chopped |
| 16 | oz | Whole Tomato; Undrained |
| 3/4 | c | Pace Picante Sauce |
| 2 | Cloves Garlic; Minced | |
| 2 | ts | Ground Cumin |
| 1/2 | ts | Salt |
| 30 | oz | Black Beans; Rinsed And Drained |
| 12 | Corn Tortillas | |
| 2 | c | Monterey Jack Cheese; Or Cheddar |
| 1 | md | Tomato; Thinly Sliced |
| Shredded Lettuce; Olives, Sour Cream,, Onions, Optional |
INSTRUCTIONS
In large skillet, combine onion, bell pepper, tomatoes, pace, garlic, cumin and salt. Simmer uncovered 10 minutes, breaking up tomatoes with large spoon. Stir in beans. In 13 x 9 pan, spread 1/3 of bean mixture. Top with 6 tortillas, overlapping, and 1 cup cheese. Top with another 1/3 bean mixture, remaining tortillas and bean mixture. Cover tightly with foil and bake at 350 30 to 35 minutes or until hot. Top with tomatoes and remaining cheese. Continue baking 5 minutes. Let stand 10 minutes. Top as desired. Recipe by: Pace newsletter spring 93 Posted to brand-name-recipes by Meg Antczak <[email protected]> on Mar 16, 1998
A Message from our Provider:
“Can’t change? Jesus frees us”