Meals Matter

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Contributed By: brandylittle
Chatelaine

Flour tortillas layered and baked with sour cream, roasted red peppers and kidney beans make a yummy meal. You won't even miss the meat!

Ingredients

2 (19 oz) (540 mL) cans red kidney beans or bean medley, rinsed and drained

2 cups (500 mL) sour cream

340 g Jar roasted red peppers, drained well, thickly sliced

5 Green onions, thinly sliced

3 Garlic cloves, minced

1 Small chipotle chili in adobo sauce, finely chopped, or 2 tbsp (30 mL) finely chopped pickled jalapeño peppers

1/2 tsp (2 mL) each paprika, ground cumin and salt

3 cups (750 mL) chopped fresh coriander

2 cups (500 mL) grated cheddar

Vegetable oil

8 To 10 small flour tortillas

2 cups (500 mL) salsa

Preparation

1.Preheat oven to 350F (180C). In a large bowl, stir beans with sour cream, red peppers, onions, garlic, chipotle, paprika, cumin and salt. Then stir in 1 cup (250 mL) each coriander and cheese until evenly mixed. Lightly coat a 9x13-inch (3-L) baking dish with oil. Completely cover bottom with a single layer of tortillas. Try not to overlap too much. If necessary, use scissors to cut to fit.

2.Spread one-third of sour cream mixture over tortillas. Spoon 2/3 cup (150 mL) salsa overtop. Sprinkle with 1/2 cup (125 mL) coriander. Repeat layering 2 more times. Finish with 1 cup (250 mL) cheese.

3.Bake, uncovered, in centre of preheated oven until casserole is bubbly and cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving. Sprinkle with remaining 1/2 cup (125 mL) coriander. Best eaten the same day it's made, but leftovers will keep well, covered and refrigerated, overnight. Reheat in microwave on medium.

Cook's Notes

• Make Ahead Prepare casserole, but don't bake. Cover and refrigerate up to 1 day. Bake cold casserole, tightly covered with foil, in centre of preheated 350F (180C) oven, 45 minutes. Uncover and bake until bubbly and cheese is melted, 30 more minutes.

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