Chili Pepper-Corn Tortilla Casserole

Yield: 8 servings.
Ingredients:
- Corn oil
- 12 6-inch corn tortillas
- 1 16-ounce can of refried
black beans
- 1 16-ounce can of black
beans
- 1 12-ounce jar of salsa
- Fresh corn kernels, cut
from 6 large ears
- 2 each, green and red
bell peppers, diced into 1/4 -inch pieces
- 1 fresh hot red chili
pepper, about 2 inches long, seeded and minced (wear rubber gloves)
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 2 teaspoons crushed garlic
- 2 tablespoons chopped
cilantro
- Juice of 2 limes
- Kosher salt
- 1/2 pound sharp cheddar
cheese, grated

Directions:
- Preheat oven to 350
degrees F.
- Heat 1 tablespoon oil
in a sauté pan. Soften each tortilla in oil for a few seconds on each
side, then drain on paper towels. Add more oil if needed. Layer 6 tortillas,
overlapping slightly, in the bottom of a large rectangular casserole.
- Combine refried beans,
black beans and salsa, and spread over tortillas. Cover salsa-bean mixture
with the remaining tortillas.
- Sauté corn with
bell peppers in oil for 5 minutes. Add the chili pepper, chili powder, cumin,
garlic, cilantro and lime juice. Sauté an additional minute, and salt
to taste.
- Spread the vegetables
over the tortilla layer and cover with grated cheese. Bake for 35 minutes.
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