Casserole Mexican recipe:

Santa Anna's Black Bean Casserole

General Santa Anna's troops would have been salivating over this recipe. So goes the Alamo, so goes Texas.

2 cups chopped onion
1 1/3 cups chopped green pepper
14 oz can stewed tomatoes
3/4 cup favorite salsa
1/2 tsp garlic
2 tsp cumin
2 15-oz cans black beans, drained
8 corn tortillas
1 1/2 cup shredded vegan cheese (opt but suggested)

In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans. Spread 1/3 of the bean mixture over the bottom of a 13x9 pan. Top that with half of the tortillas, overlapping as necessary and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover and bake at 350F for 30 minutes or until heated through. Sprinkle with remaining cheese and let stand for 10 minutes. Garnish with shredded lettuce and chopped tomatoes. For more of a Mexican flair, add slices of avocado on top or your favorite guacamole.

Have fun with your Mexican tortilla casserole recipe.





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