1 tsp olive oil
1 small onion, chopped
1/2 a bell pepper
liberal shakes of Tabasco sauce
3 cups white kidney beans, drained
(2) 12 oz jar of roasted sweet red peppers
2 cups piquant tomato sauce
12 corn tortillas
3 oz cheddar, grated
1 cup of salsa
fresh ground pepper to taste
Preheat oven to 350 degrees
Saute the onion and fresh sweet pepper until soft.
Add and mash some of the beans to the onions, leaving some whole with the Tabasco sauce.
Spread a 9×14 pan with half of the piquant tomato sauce.
Place 4 tortillas, then 1/2 the bean then onion mix.
Repeat until done, top with salsa (drained a bit if it’s watery)
Cover with foil (up to several hours ahead of need).
Bake 45 minutes, uncovering for the last 5 minutes.
It’s the best way I’ve had white kidney beans or corn tortillas to date. This recipe is modified but substantially the recipe from Wholehearted Cooking by Terry Joyce Blonder.
