Ingredients:
3/4 cup (5 oz) pinto beans
2 medium onions, chopped
3 cloves garlic, minced
2 small green bell peppers, chopped
1 28 oz can Italian plum tomatoes, undrained and chopped
1/4 to 1/2 teaspoon cayenne (optional)
6 tablespoons chili powder
1 tablespoon cumin
8 6" corn tortillas
2 cups (8 oz) coarsely grated cheddar or Monterey Jack cheese
2 medium tomatoes, coarsely chopped
2 cups lettuce, coarsely chopped
Directions:
- Pick over the beans and discard any stones. Cover with plenty of water and soak overnight.
- The next day, place the beans in a saucepan with enough water to cover by 2". Simmer uncovered until the skins begin to crack and beans are tender, 45 to 60 minutes.
- In a large frying pan, simmer slowly the beans, onions, garlic, peppers, tomatoes, cayenne, chili powder, cumin, salt and pepper for 20 minutes.
- Preheat an oven to 350o.
- Spread one-third beans and tomatoes on the bottom of a 13" X 9" baking pan.
- Top with half the tortillas, overlapping evenly, and half the cheese. Repeat. Top with remaining beans and tomatoes.
- Cover with foil and bake 35 minutes. Remove from the oven.
- To serve, top with tomatoes and lettuce. Serve immediately.