So last night we had dinner with friends and friends of our friends. One of these couples is about to move to Kiev, Ukraine where they are going to be teachers!! While we sat around the table enjoying conversation with this folks, we enjoyed a yummy mexican casserole. Thanks MWB for the recipe! And for your friendship! :-)
Black bean mexican casserole
10-15 corn tortillas
2 cans black beans
2 cans corn
1 can diced tomatoes
1 bell pepper (any color)
1 yellow onion
cumin
smoked paprika
chipotle (canned) or chipotle tabasco
oregano
chili powder
1 bag shredded (8 ounces) Colby Jack blend
sour cream
guacomole
1. Shred up corn tortillas with a pizza cutter into strips; douse with olive oil, smoked paprika and cumin and bake in oven for about 20 minutes at 350 degrees until a little crispy.
2. Chop onion and pepper; sautee in olive oil until cooked a bit; add beans, corn, tomatoes and mix. Season with about 1-2 tsp. chili powder, smoked paprika, cumin; 1/2 tsp. oregano and as many dashes of chipotle tabasco as you can handle.
3. Layer tortillas on the bottom of a casserole dish; add the bean/corn mixture. Top the entire thing with a bag of cheese and bake about 30-40 minutes in the oven until the cheese is melted. Serve with sour cream, guacomole and corn chips.
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1 comment:
Thank you for coming over. I love your blog--I have been stealing glances at it today at work and one thing you posted about a song you enjoyed has been in my head and has helped combat stress: "O Be ye glad, be ye glad, every debt that you ever had has been paid up in full by the grace of the Lord..." Thank you for your godly words!
Love MeganWB :)
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