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.
- 473.18 ml chopped onions
- 354.88 ml chopped red bell peppers or 354.88 ml green bell peppers
- 453.59 g can diced tomatoes, undrained
- 177.44 ml Pace Picante Sauce
- 2 garlic cloves, minced
- 9.85 ml ground cumin
- 2 (850.48 g) can kidney beans, drained and rinsed
- 12 (72 inch) flour tortillas
- 226.79 g shredded monterey jack cheese or 226.79 g cheddar cheese
garnishes such as
- sliced tomatoes
- sour cream
- hot pepper
- 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.
- Stir in beans.
- In a 13 X 9 X 2 baking dish, spread 1/3 of the bean mixture.
- Top bean layer with 6 tortillas, overlapping tortillas to fit the dimensions of dish, Layer 1 cup of the cheese over the tortillas.
- Layer another 1/3 of the bean mixture, remaining tortillas, and then remaining bean mixture.
- Cover tightly with foil and bake at 350 degrees for 30 to 35 minutes or until hot.
- Uncover and top with the remaining 1 cup of cheese. Continue baking 5 more minutes.
- Let stand for 10 minutes.
- Top with garnishes of choice.
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.
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.