Bean Tortilla Casserole
Submitted by stil3160
Smoky chipotle pinto bean puree blanketing chicken-stuffed tortillas, baked with sour cream, Monterey Jack, and scallions. A Mexican casserole that feeds a crowd.
YIELD
10 servingsPREP
20 minCOOK
20 minREADY
40 minThis casserole is a project, and it’s worth every minute.
Dried pinto beans simmer for hours with onion and garlic until tender, then get pureed with smoky chipotle chiles in adobo and cumin into a thick, velvety sauce with serious depth.
That bean sauce gets fried in a skillet until it thickens to the consistency of cake batter, then spooned over flour tortillas folded around diced cooked chicken.
Sour cream, shredded Monterey Jack, and sliced green onions go on top before a quick trip to the oven until everything is hot and bubbly.
It feeds 10, which makes it the kind of dish you bring to a party and leave with an empty dish and a reputation.
Pro Tips
- The chipotle chiles in adobo are what make this special. Start with a third of a cup and taste before adding more. They’re smoky and spicy, and you can always add heat but you can’t take it away.
- Fry the bean puree in oil, stirring constantly. This step concentrates the flavor and thickens the sauce so it coats the tortillas without making them soggy.
- Warm the tortillas before folding so they don’t crack. A quick pass through a dry skillet or 15 seconds in the microwave does the trick.
- Canned pinto beans are a solid shortcut. Use four 15-ounce cans, drained, and skip the 3-hour simmer.
Ingredients
Directions
- Four 15 oz cans of pinto beans may be substituted for the water ** You should use ⅓ to ½ cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed.
Mix water, beans, chopped onion and garlic in 4-quart Dutch oven.
Heat to boiling; reduce heat.
Simmer uncovered until beans are tender, about 3 hours adding water if necessary.
Place half the beans, ½ cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container.
Cover and process until smooth; pour into large bowl.
Place remaining beans with just enough liquid to cover in workbowl.
Cover and process until smooth; add to bean mixture in bowl.
Heat oil in 10-inch skillet until hot; stir in bean mixture.
Cook uncovered, stirring frequently, until mixture is consistency of cake batter.
Heat oven to 350℉ (180℃). Spoon scan ¼ cup chicken onto half of each tortilla; fold tortillas into halves.
Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas.
Top with sour cream, cheese and green onions.
Bake uncovered until hot and bubbly, 15 to 20 minutes.
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