Friday, January 13, 2012

Layered bean and pepper casserole

Layered bean and pepper casserole

corn tortillas
3/4 cup low fat sour cream
1/4 cup milk
1.25 cup tomatillo salsa
0.25 cup regular salsa
1 can or 1.5 cup red beans
1/2 tsp garlic powder
1/2 tsp cumin powder
1/2 tsp paprika
1.5 roasted red pepper
1 green pepper
4 jalapeno peppers
1 cup Monterey jack cheese
1 tbsp olive oil
1/2 tsp salt
To serve:
few red onion rings ,sliced green olives and cilantro leaves

n a oven safe pan lined with foil, broil the jalapeno peppers for 15 to 20 minutes or until lightly blackened all over. Strain and rinse the beans if using the canned.Chop green pepper and stir fry in 1 tbsp oil. Put it in a small bowl. Combine sour cream, salsa and milk in a bowl. Add garlic powder, cumin and paprika powder to the red beans. Chop roasted red pepper and remove jalapeno peppers from the oven and chop them as well.

Add salt and 1/3 of the chopped jalapeno to pepper mixture. Arrange corn tortillas in a 5x9" glass or ceramic baking dish. Tear the tortilla as necessary to fit into the baking dish.

Top with 1/3 of the sour cream and salsa mixture, all of red beans mixture, 1/3 of the chopped jalapeno and 1/3 of the cheese. Repeat layering two more times with pepper mixture in the center layer.

When you finish top layer with corn tortillas, cover with the remaining sour cream mixture.Spread the last 1/3 of the chopped jalapeno and cheese. Place the baking dish in jelly roll pan lined with foil to catch any drips.

Bake uncovered for 30 minutes or until mixture bubbles and top is golden brown. Cool in dish on wire rack for 10 minutes. Sprinkle onion slices, olive slices and cilantro sprigs to serve.

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