Rustic Tortilla And Black Bean Casserole

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• Servings: 10
• 6 garlic cloves, unpeeled
• 2 ounces about 4 dried pasilla peppers, seeded, stemmed
• 3 1/2 cups canned beef broth
• 1 tablespoon vegetable oil
• 2 teaspoons sugar
• 72 inches corn tortillas
• 3 cups canned black beans, rinsed, drained
• 4 cups monterey jack cheese, grated
• 2/3 cup sour cream blended with 2 tablespoons whipping cream

Recipe

• 1 heat large skillet over med-low heat. add garlic, cook until tender and skin begins to blacken, turning occasionally, about 18 minutes. remove from skillet. add chilies to skillet, flatten with spatula. toast over med-low until beginning to darken, 2 min per side. place in bowl. add enough hot water to bowl to cover chilies. soak until very soft, about 30 minutes.
• 2 drain chilies. peel garlic. pour 2 cups broth in blender. add chilies and garlic, puree. heat oil in heavy med saucepan over med-high heat. add chili mixture, simmer until thick, stirring often, about 5 minutes. add 1 ½ cups broth, simmer over med-low heat until sauce is reduced to 1 ½ cups, stirring often about 25 minutes. add sugar.
• 3 preheat oven to 350 degrees. spread ¼ cup sauce over bottom of 9x13 inch baking dish. cover sauce with 4 tortillas. top with beans, then 1 cup cheese. cover cheese with 4 tortillas. pour half of remaining sauce over tortillas. sprinkle 2 cups cheese over sauce. drizzle with half of sour cream mixture. layer 4 tortillas over sour cream and cheese. pour remaining sauce over tortillas. sprinkle with remaining cheese and drizzle with remaining sour cream. cover with foil. bake 15 minutes. uncover; bake until casserole is bubbling around edges and cheese melts, about 20 minutes longer.