Chilaquiles Casserole

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Chilaquiles Casserole

 

12 corn tortillas

olive oil for saute

1 large onion, chopped

3 cloves garlic, minced

1 medium green bell pepper, finely diced

1 can black beans, rinsed

28-ounce can crushed tomatoes

4-ounce can mild green chiles, drained and chopped

2 to 3 tablespoons chopped fresh cilantro or parsley

1 teaspoon dried oregano

1 teaspoon ground cumin

2 cups grated Monterey Jack cheese or Cheddar-style soy " cheese "

 

Preheat the oven to 350 degrees.

 

Pile the tortillas on a baking sheet and bake for about 15 minutes,

or until they are dry and rather crisp. When they are cool enough

to handle, crumble them into large bits.

 

Heat the oil in a large skillet. Add the onion and saute over medium

heat until it is translucent. Add the garlic and bell pepper and continue

to saute until the onion is golden. Stir in the black beans, crushed

tomatoes, chiles, cilantro or parsley, and spices. Bring to a simmer

and remove from the heat.

 

Lightly oil a shallow rectangular 2-quart casserole dish.

Arrange half the tortillas on the bottom, followed by half the saute mix,

then half the cheese. Repeat.

Bake for 20 to 25 minutes, or until the cheese is bubbly.

Cool for at least 15 minutes, then cut into 2-inch squares and serve.

 

You can substitute the black beans with any bean.

You can replace the beans with 2 medium grated

zucchini, just saute them after the onion is done.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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