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Recipes » Main Dish » Tortilla Bean Casserole
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Whole grain tortillas

2 cups cooked red kidney or black beans, drained

1 cup chopped white onion

2-3 large carrots, shredded

1 large tomato, chopped

1 cup tomato sauce

1 Tbsp tomato paste

2 Tbsp garlic, minced

1 tsp of sea salt

1 tsp of smoked paprika

½ tsp of chili powder

1-2 Tbsp chopped chili peppers (optional)

Salsa to taste (optional)

1 Preheat oven to 350 degrees F.

2 In a pan, sautée onions, garlic, and carrots over medium heat until carrots are soft, using a little water if needed.

3 Add beans, tomato, tomato sauce, tomato paste, salt, chili peppers, and chili powder. Cook over low heat for 5 minutes, until somewhat thickened. Set aside.

4 Cover a 10’ round casserole baking dish with a layer of tortillas, then spoon a thick layer of the vegetable-bean mixture.

5 Lay another layer of tortillas on top of the vegetable mixture, then repeat, alternating tortillas and vegetable layers.

6 Top with a tortilla layer, spread cheese sauce and salsa, if using, and sprinkle with smoked paprika.

7 Bake for 15-20 minutes.

8 Allow to cool slightly before serving.

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