Black Bean and Tortilla Casserole
42 oz. onion, chopped
36 oz. green pepper, chopped
2 1/4 qts. canned tomatoes, diced
1 qt. picante sauce
6 cloves fresh garlic, minced
3 tbsp. ground cumin
10 lbs. canned black beans, drained, rinsed
64 corn tortillas
3 lbs. monterey jack cheese, shredded
1 lb. fresh tomatoes, finely diced
2 oz. green onions, thinly sliced
6 .lbs. picante sauce
Combine onion, pepper, tomato, 1 qt picante sauce, and spices in
steam-jacketed kettle. Bring to boil. Reduce heat and simmer
uncovered for 15-20 minutes.
Stir beans into tomato mixture. Turn off heat. Spread 2 lb 6 oz of
bean mixture in 12x10x2-inch pan.
Top bean mixture with 8 corn tortillas, overlapping as necessary.
Sprinkle 6 oz cheese over tortillas. Spread 2 lb 6 oz bean mixture
over cheese. Top with 8 corn tortillas, overlapping as necessary.
Sprinkle 6 oz cheese over tortillas. Cover and bake at 350°F for
30-35 minutes or to 165°F. Cut 4x3.
Sprinkle 4 oz tomatoes and 1 Tbsp sliced onions over each pan. Keep
hot (above 140°F).
Serve immediately with picante sauce as a condiment.