Mexican Bean Baked Casserole
Ingredients:
- 1 15 oz. can pinto beans, rinsed, drained, soaked, drained again
- 1 15 oz. can mild chili beans, with sauce
- 1 onion, chopped
- 1/2 cup mild salsa
- 1/16 tsp. cinnamon
- gluten free (homemade or bought), corn, or wheat tortillas (how much is up to you)
- Daiya Cheddar like cheese shreds (as much as you like)
Directions:
- Preheat oven to 375 F.
- In a bowl, combine beans, onion, salsa and cinnamon.
- Cut your tortillas into little 1-2 inch pieces.
- Place a layer of tortillas in a 10 by 8 Pyrex pan.
- Spoon some bean mixture evenly over top of tortillas.
- Sprinkle some cheese over top.
- Layer more tortillas.
- Spoon more bean mixture over tortillas.
- Sprinkle more cheese, if desired.
- Repeat layers as often as you like or want. Top most layer should end with cheese.
- Bake for 45 minutes.
- Cut into squares and serve with sour cream, or any toppings you choose.
