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Recipe: King Ranch Bean Casserole edit
Photos
Upload a photoCreated by: Anonymous
Edited by: Helen Pitlick
Tags: Veganm Entree
edit Ingredients
15 |
ounces canned chili beans, drained |
½ |
cup chopped green bell pepper |
½ |
cup chopped red bell pepper |
1 |
cup fresh or frozen corn kernels |
2 |
cloves garlic, minced |
½ |
teaspoon chili powder, divided |
¼ |
teaspoon ground cumin |
1 ½ |
cups vegetable stock |
2 ½ |
tablespoons flour |
¼ |
|
Salt, to taste |
|
8 |
6 inch flour tortillas |
14 ½ |
ounces canned diced tomatoes with green chilies, drained |
1 ½ |
cups shredded reduced-fat cheddar cheese, cheddar-style soy cheese or almond cheese |
Paprika, for garnish |
edit Preparation
Step 1 |
Preheat oven to 350 degrees. Lightly oil 2-quart ovenproof casserole. |
Step 2 |
In large bowl, combine beans, peppers, corn, garlic, 1/4 teaspoon chili powder and cumin. Set aside. |
Step 3 |
Put stock in small saucepan. Whisk in flour; cook over median heat whisking constantly until sauce thickens and coats back of spoon. Remove from heat; whisk in sour cream or yogurt, remaining chili powder and salt to taste. Set aside. |
Step 4 |
In casserole layer tortillas, bean mixture and tomatoes alternately, beginning and ending with tortillas. Pour sauce over casserole; sprinkle with cheese and paprika. Bake until hot and bubbly, about 30 to 35 minutes. |
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