1 T. olive oil
1 c. chopped red bell pepper
3/4 c. chopped green bell pepper
1/2 c. chopped red onion
1/2 c. chopped seeded green chile OR 1 t. chopped pickled jalapenos
2 T. minced fresh cilantro
1 t. dried oregano
1 t. chili powder
1 t. cumin
2 c. tomato juice
2/3 c. dried kidney beans
2/3 c. dried pinto beans
2 c. shredded cheddar
7 8-inch tortillas
1. Combine beans in a pressure cooker. Cover with 3-4 c. water. Cook 45 minutes if not pre-soaked.
2. Heat oil in a large skillet. Add bell peppers, onion, and chiles/jalapenos. Saute. Add spices. Cook a total of five minutes. Add tomato juice. Cook 8 minutes or until reduced to 2 1/2 cups.
3. Drain beans and add to the tomato mixture.
4. Grease the bottom of a round 2 quart casserole dish, or some thing else you can bake it in with high sides. Place one tortilla in the bottom of the dish. Place 3/4 c. bean mixture on top of the tortilla. Top with some cheese, about 1/4 c. Repeat layers, tortilla, beans, cheese. Finish the final layer with the rest of the cheese. Cover the dish with foil and bake for 15-20 minutes in a 150 oven. Serves 6.
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