Black Bean and Tortilla Bake

From: FrVanilla

On Oct 29, 2008

Great recipe and easy too!! I love having meatless supper a couple times a week... This one will be a regular

From: MarthaRN

On Oct 26, 2008

I found this recipe in the OAMC forum while reading a thread about stretching the food dollar. I am so glad I tried this recipe. This blacke bean tortilla bake is so tasty and hearty! We had guests for dinner and everyone loved it! I used drained petite diced tomatos and doubled the recipe since I was having guests for dinner. Worked great. We used avacodo and sour cream as a garnis and served with Spanish rice. Leftovers were great the next day heated in the microwave for lunch. I'll make this one at least once a month!

From: Blissful74

On Oct 28, 2004

This is ver good! I used both flour and corn tortillas since I had both on hand to use up. Using the Flour tortillas on the bottom helped hold it together. I used a whole 15oz. can of tomato sauce, canned stewed tomatoes, chopped, extra green onions and 2 garlic cloves instead of 1. I also added a few pinches of sugar to help cut the acidity of the tomato products. Yum!

From: ms_bold

On Aug 14, 2004

Very good comfort food. In order to satisfy my carnivore hubby, I added some of the shredded chicken leftover from Tahiti's Chicken Tacos (Chicken Tacos - the Tahiti Way). Because of this addition, I also needed a bit more tomato sauce in order to keep the filling moist (and soften the tortillas as they baked). The flavor of this dish perfectly fit the comfort level. It wasn't too spicy, but had a nice subtle heat...it could easily be spiced up (addition of jalapenos or cayenne pepper to the bean mixture), for those times when you just feel like more heat. Good weeknight or even casual entertaining fare.