| 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 <meginny@frontiernet.net> on
Mar 16, 1998
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