Pinto beans served between layers of corn tortillas ~ a nice change of pace for Mexican Saturday and best of all, no meat! Recipe from Elaine’s Taste of Texas. Enjoy…
Mexican Layered Tortillas and Pinto Beans
3/4 cup dried pinto beans or red kidney beans
2 yellow onions, chopped
3 cloves garlic, minced
2 small green bell peppers, seeded and chopped
1 can of plum Roma tomatoes, drained with juices reserved and chopped
1/2 tsp cayenne pepper,
6 tbsp chili powder
1 tbsp ground cumin
freshly ground black pepper
8 corn tortillas
2 cup cheddar or Monterey Jack cheese, coarsely grated
2 cup lettuce, chopped coarsely
2 tomatoes, coarsely chopped
Pick over and discard any damaged beans or stones. Rinse the beans. Place in a bowl, add plenty of water to cover and soak for about 3hours. Drain the beans and place in saucepan with water to cover by 2 inches.
Bring to a boil, reduce the heat to low and simmer, uncovered, until the skins begin to crack and the beans are tender, 60 minutes. Drain.
In a large frying pan, combine the beans, onions, garlic, bell peppers, canned tomatoes and their juices, cayenne pepper (if desired), chili powder, cumin and salt and black pepper to taste. Bring to simmer and cook, stirring occasionally, for 20 minutes.
Meanwhile, preheat an oven to 350 degree F. Spread one third of the bean mixture in a 9×13 inch baking dish. Top with 4 of the tortillas, overlapping evenly, and 1 cup of the cheese. Repeat the layers, using half of the remaining bean mixture and all of the tortillas and cheese. Top with the remaining bean mixture.
Cover with aluminum foil and bake until the edges are bubbling, about 35 minutes.
Strew the lettuce and fresh tomatoes evenly over the top and serve immediately.
A wonderful garnish is a dollop of guacamole or sour cream mixed with chopped green spring onions.