Bean Casserole

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  • 1 large onion, diced
  • 1 or 2 sweet peppers, diced
  • 4 cloves of garlic

Saute these until the onions are transparent.

Add:

  • 1 tsp cumin
  • black pepper
  • a bay leaf
  • basil or oregano or parsley (optional)
  • hot pepper (optional)
  • 1 lb frozen or fresh vegetables: carrot, green beans, corn, and peas
  • 2 or 3 cans beans
  • 3/4 cup sun dried or roasted tomatoes

Heat through on the stove.

In a casserole dish, layer the mixture with:

  • soft corn tortillas
  • shredded cheese (cheddar or monteray jack)

Heat it through in the oven, about 20 minutes at 350.

Serve with:

  • sour cream.
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