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Layered Bean Casserole

Layered Bean Casserole

Course Side Dish
Cuisine Mexican
Servings 10
Author Beverly

Ingredients

  • 1 15 oz can Black Beans
  • 1 16 oz Refried Beans
  • 1 16 oz Kidney Beans
  • 2 Bell Peppers
  • 1 Red Onion
  • 1 Cup Sour Cream
  • 1/4 Cup Milk
  • 2 Cups Salsa
  • 6 oz Shredded Mexican Cheese Blend
  • 9 Corn Tortillas

Instructions

  1. Pre-heat oven to 350 degrees

  2. Slice peppers and onions and sauté  in olive oil until tender. 

  3. Combine sour cream and milk until well blended. 

  4. Spray a 9-inch by 9-inch baking dish with non stick cooking spray. 

  5. Arrange 3 tortillas in single layer in baking dish. You’ll need to tear the third one in half to fit the pan. 

  6. Layer One: Tortillas, 1/3 of the salsa, 1/3 of the sour cream and milk mixture, black beans, 1/3 of the cheese, 1/3 of the peppers and onions

  7. Layer Two: Tortillas, 1/3 of the salsa, 1/3 of the sour cream and milk mixture, refried beans, 1/3 of the cheese, 1/3 of peppers and onions

  8. Layer Three: Tortillas, 1/3 of the salsa, 1/3 of sour cream and milk mixture, red beans, 1/3 of the cheese, 1/3 of the peppers and onions 

  9. Bake for 45-55 minutes until bubbly.