Tortilla and Bean Casserole

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

I adapted this recipe many years ago from a booklet produced by Pace Picante Sauce. In the booklet, credit for the recipe is given to Ina Colfelt of Westminster, Maryland. This is a tasty meatless entree.

Ingredients Nutrition

Directions

  1. 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.
Most Helpful

5 5

This was amazing. Nice and spicy, but not too hot. I used more Picante suace than the recipe stated, as I could only find fourteen ounce cans. Next time, I think I'll try using black beans as well as kidney beans.

5 5

Yummy casserole! The spiciness was just right and my family didn't miss the meat at all. I used the green bell pepper and I used a potato masher to mash about 1/4 of the mixture. It's great with a dallop of sour cream, some sliced black olives and cilantro. Thanx for this recipe. I will be making this again.