Black Bean Baja Bake

I could not wait to share this recipe because it happened purely in the moment and it was a very pleasant surprise!  My mouth is watering just remembering how good it tasted!  This recipe made about 4 servings in a 8X8 Pyrex.  To serve more people with this easy meal just double and use a 3QT Pyrex!  
Here it it:



2 garlic cloves minced
1/2 white onion diced
1/2 red bell pepper diced
1/4 yellow bell pepper diced
1/4 green bell pepper diced
1 can of black beans drained
1 tsp cumin
1 sliver of butter
1 5 oz can of green chilis
1 cup of sour cream (I use fat- free and it still tasted great!)
9 mini corn tortillas
1 cup of Mexican blend shredded cheese

Optional toppings:

1/2 avocado
4 cherry tomatos
1/4 cup cilantro chopped
3 green onions chopped

Preheat oven to 375

Start with onions in a large skillet on medium heat. Allow onions to simmer for about 2 minutes then add all the bell peppers, black beans, and cumin.  We'll call this the bean/veggie mix.  Stir and simmer for about 5 minutes.  Doesn't take long for this mix to warm up because the beans are already cooked so you are just infusing the flavors.  

Place mix in a bowl and set aside.

Rinse skillet and wipe with paper towel.

Place back on low-medium heat (my stove range is on a 1-10 scale so I set it to 3) with a thin slice of butter and garlic- begin to simmer then add the green chilis- stir.  Allow to simmer another minute then stir in sour cream until you have a smooth sauce.  It starts to smell so gooood!

Now that you have your bean/veggie mix and the sauce, you can begin layering!  Layering is always the fun part! In an 8X8 pyrex dish place a few of  the tortillas in the bottom then cover with beans/veggie mix a little cheese and sauce, and then repeat with a second layer and finally cover with tortillas sauce and cheese.

Done and in the oven!

SO GOOD!

And as they say in Texas, "The Fixin's"

 My husband and I loved this dish and I cannot wait to make it again! 

Hope you enjoy it!

Kitchen Tip:

Green onions should be kept in water up to where the white begins to turn green and either in the fridge or on a cold window sill.  Storing green onions this way will cause them to grow!  When you haven't used them for a little while cut down the limpy parts and replace the water and they will crisp back up. I've had these for almost 2 months now!