their first snowfall the chickens
leave their big footprints
1 lb kidney beans, soaked overnight in 2-inches water, simmered in 2-inches water until tender; 2 diced onions, 6 sliced scallions, 1 can diced tomatoes with liquid, 1 can tomato sauce, 2 t minced garlic, 1 T chili powder, 1 T cumin, 1 T olive oil, s&p, 1 T tabasco, 12 corn tortillas, 1 bag frozen corn, 2 c shredded vegan cheese, 1 tiny can sliced olives, drained
heat oil, garlic, onion, spices, tabasco, cook 2 minutes; add tomatoes, sauce, beans & broth, olives, corn, cook down to chili consistency; in tortilla-lined oiled baking dish layer beans scooped through slotted spoon, cheese, scallions, tortillas, repeat, ending with cheese; 350 F, until brown; top with remaining scallions, serve with rest of brothy beans
1 thought on “tortillas & beans casserole”
I actually got to eat this one!