1 medium onion, chop
approx 4 c pinto or black beans (or a combination)
1 garlic clove, minced
1 12-oz can corn
1 teaspoon dried oregano
10 6-inch corn tortillas, cut into 1/2 inch strips
1 teaspoon cumin
salt and pepper to taste
1/2 teaspoon cayenne pepper (or to taste)
2 T vegetable oil
1 pepper (red or green or a combination of both)
1 28-oz can diced tomatoes
Saute onions, garlic, and spices in oil until onions are soft and transparent. Add pepper and saute until slightly soft. Add remaining ingredients and heat through, then transfer to large casserole dish. Heat, uncovered, in 375 degree oven for half an hour.
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