King Ranch Bean Casserole
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




15 ounces canned chili beans, drained
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup fresh or frozen corn kernels
2 cloves garlic, minced
1/2 teaspoon chili powder, divided
1/4 teaspoon ground cumin
1 1/2 cups vegetable stock
2 1/2 tablespoons flour
1/4 cup reduced-fat sour cream, plain yogurt
Salt, to taste
8 6 inch flour tortillas
14 1/2 ounces canned diced tomatoes with green chilies, drai
1 1/2 cups shredded reduced-fat cheddar cheese, cheddar-style soy cheese or almond cheese
Paprika, for garnish





Preparation

1 Preheat oven to 350 degrees. Lightly oil 2-quart ovenproof casserole. 2 In large bowl, combine beans, peppers, corn, garlic, 1/4 teaspoon chili powder and cumin. Set aside. 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. 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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Preparation

 1  Preheat oven to 350 degrees. Lightly oil 2-quart ovenproof casserole.  2  In large bowl, combine beans, peppers, corn, garlic, 1/4 teaspoon chili powder and cumin. Set aside.  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.  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.