Tortilla, Cheese, and Bean Dish - Gluten Free Recipe
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This gluten free casserole, prepared with corn tortillas rather than the wheat flour version, is a delicious, no fuss dinner idea for busy families.
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30 ounces black beans, drained
2 1/2 cups tortilla corn chips, lightly crushed
4 cups cheddar cheese, shredded (or use a blend)
2 cups mozzarella cheese, shredded (or use a blend)
corn tortillas, 5 to 6 inich diameter
3 cups salsa
4 ounces can of green chiles, chopped (optional)
:9 x 13 - inch baking dish
Preheat oven to 325°F.
Lightly spray baking dish with no-stick cooking spray.
If chiles are to be added, combine with salsa.
For cheese, a blend of 6 cups of mozzarella and cheddar can be used instead of the individual flavors of cheese if desired.
Cut 5 to 6 inch diameter corn tortillas into 1/2 inch wide strips.
Spread all the corn tortilla chips over the bottom of the dish.
Layer in the following order: half of black beans (15 oz), 2 cups of cheddar cheese, half of corn tortilla strips, and 1 1/2 cups of salsa mixed with green chiles.
Next, layer in the following order: the remaining 2 cups of cheddar cheese, remaining corn tortilla strips, and remaining (15 oz) of black beans.
Spread 2 cups of mozzarella cheese over top.
Cover with foil* and bake 50 minutes.
Uncover and bake an additional 10 minutes.
Serve with extra salsa if desired.
*Spray foil with cooking spray to prevent cheese from sticking.
Black Bean and Cheese Bake
sharp cheddar cheese
Chicken Tortilla and Cheese Bake
large 11 inch diameter flour tortillas
can of green chilies
(15 oz.) can garbanzo beans (chickpeas)
salt and pepper to taste
Monterey Jack cheese
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