Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | Oil, canola and soybean | 2 1/8 | large | Onion, chopped | 2 | clove | garlic minced | 2 1/4 | small | Peppers, sweet, red, raw, chopped | 2 1/4 | small | green pepper, finely chopped | 8 | ounces | salsa | 1/2 | tablespoon | Spices, ground cumin | 2 | cans (15 oz) | black beans, canned, Bush's | 14 1/2 | ounces | diced tomatoes (14.5 ounce can) | 11 | ounces | tortillas, corn | 1 1/3 | packages (6 oz) | monterey jack cheese - shredded |
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Steps
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Sequence
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Step
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| 1 | Preheat Oven to 350F | 2 | Saute onion and garlic in the oil over medium heat | 3 | add red and green bell peppers and saute for 3 min or until tender | 4 | Add salsa, cumin, black beans, and diced tomatoes with their juice. Cook for 5 minutes, stirring occasionally. Remover from heat. | 5 | Coat 9x13 backing dish with cooking spray. Spoon 1.5 cups of the bean mixture into the baking dish. Arrange 6 tortillas in a single layer over the bean mixture. Top with 1 cop of the cheese. Spoon the remaining bean mixture over the cheese. Arrange the remaining 6 tortillas over the bean mixture. |
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