- 2 cups [500 mL] freshly chopped onion
- 1 1/2 cups [375 mL] chopped sweet red pepper, membranes removed and seeded
- 2 cloves garlic, minced
- 3/4 cup [190 mL] salsa
- 2 teaspoons [10 mL] cumin
- 2 [15 8/10-ounce / 448-g each] cans black [turtle] beans, drained
- 12 [6-inch / 15-cm] corn tortillas
- 2 cups [450 g] mixed shredded Monterey Jack and Cheddar cheeses
- 3 tomatoes, chopped, to serve [optional]
- 1/2 cup [125 mL] sour cream, to serve [optional]
- 1/2 cup [125 mL] drained ripe olive slices, to serve [optional]
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- Preheat oven to 350°F [180°C]..
- Mix together freshly chopped onion and sweet red pepper, minced garlic, salsa, cumin and drained black beans into large skillet.
- Bring to simmer over medium heat.
- Cook, stirring frequently, for 3 minutes.
- Arrange 6 of corn tortillas over the bottom of a 9 x 13-inch [23 x 33-cm] baking dish overlapping them as necessary.
- Spread half of black bean mixture over tortillas and sprinkle with half of mixed shredded cheeses.
- Repeat layers.
- Cover dish with foil and bake into preheated oven for 15 minutes.
- Carefully remove foil.
- Serve warm, garnished with chopped tomatoes, sour cream and/or ripe olive slices if desired.
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