Cooperative Elevator Beans

Tortilla Black Bean Casserole

Chef: Todd Wisenbaugh - Colored Bean Plant - Pigeon, MI

2 cups chopped onion
1 ½ cups chopped green pepper
1 – 14 ½ can tomatoes cut up
¾ cups Picante Sauce (medium)
2 cloves garlic minced
2 tsp. ground Cumin
1 lb. CO-OP ELEVATOR® dry Black Beans – soaked over night and drained
1 lb. CO-OP ELEVATOR® dry Small Red Beans – soaked over night and drained
12 – 6 inch corn tortilla
2 cups shredded Monterey Jack cheese

In a large skillet add first 6 ingredients, bring to a boil, reduce heat and simmer uncovered for 10 minutes. Stir in beans. In a 13 x 9 pan put 1/3 of the bean mixture, top with 6 tortilla shells, then 1 cup of the shredded cheese 1/3 of the bean mixture, the remaining 6 tortilla shells. Top with the remaining bean mixture. Bake in a 350 degree oven for 30-35 minutes cover while baking. When done sprinkle with remaining cheese.

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