Cooking For A Crowd - Large Sized Recipes
 Black Bean and Tortilla Casserole Recipe
Recipes for Quantity Cooking

 

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 350F for 30-35 minutes or to 165F. Cut 4x3.

Sprinkle 4 oz tomatoes and 1 Tbsp sliced onions over each pan. Keep hot (above 140F).

Serve immediately with picante sauce as a condiment.

Serves 64

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