Bean Tortilla Casserole Recipe

* Four 15 oz cans of pinto beans may be substituted for the water and ** You should use 1/3 to 1/2 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, 1/2 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 degrees F.

Spoon scan 1/4 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.