Debs Best Recipes  

Can be made ahead. Kid friendly.

• 6 to 8 large tortillas
• 2 540 ml (19 oz) cans black beans, or a bit less
• 1 540 ml can diced tomatoes
• ½ cup chopped onion
• 1 T chili powder (or to taste)
• ½ cup chopped green pepper
• 2 cloves garlic, minced
• 1 c frozen kernal corn
• salt and pepper to taste
• 2 cups grated mozzerala

Saute onion in 1 T cooking oil until onion turns transparent. Add green pepper,garlic, chili powder, salt and pepper. Saute 2 minutes more. Add corn, diced tomatoes and beans. Bring to boil, then reduce simmer for 5 to 10 minutes. Check seasonings and remove from heat.

Preheat oven to 400 F. Grease round 10 inch casserole dish. Place 1 tortilla in casserole dish, spread thin layer of cheese, followed by a layer of bean mixture. Repeat until all tortillas and mixture are used. End layers with a tortilla and layer of cheese. Bake for approx. 20 minutes until heated through and cheese is bubbly.

Slice in pie wedges. Service with sour cream, salsa and avacado slices.