Black Bean and Tortilla Bake

From: ShortieNJ

On Aug 27, 2008

this was really good...and easy. I might throw in some corn/chicken strips next time - just to add more for the meat eating boyfriend, but i'll definitely be making this again

From: Chef #914197

On Aug 17, 2008

This is a great recipe. I used spaghetti sauce instead of tomato sauce, parsley instead of cilantro and flour tortillas instead of corn. That's what I had at hand and it still turned out great! I served it with sour cream and salsa. Thanks for the recipe!

From: Blissful74

On Oct 28, 2004

This is ver good! I used both flour and corn tortillas since I had both on hand to use up. Using the Flour tortillas on the bottom helped hold it together. I used a whole 15oz. can of tomato sauce, canned stewed tomatoes, chopped, extra green onions and 2 garlic cloves instead of 1. I also added a few pinches of sugar to help cut the acidity of the tomato products. Yum!

From: ms_bold

On Aug 14, 2004

Very good comfort food. In order to satisfy my carnivore hubby, I added some of the shredded chicken leftover from Tahiti's Chicken Tacos (Chicken Tacos - the Tahiti Way). Because of this addition, I also needed a bit more tomato sauce in order to keep the filling moist (and soften the tortillas as they baked). The flavor of this dish perfectly fit the comfort level. It wasn't too spicy, but had a nice subtle heat...it could easily be spiced up (addition of jalapenos or cayenne pepper to the bean mixture), for those times when you just feel like more heat. Good weeknight or even casual entertaining fare.