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Corn and Black Bean Casserole
(Revised recipe of Manon Langford's)
1 med. onion chopped
2 green bell peppers chopped
14oz. chunky tomatoes
3/4c. On the Border salsa (other salsa's may be used)
2 T. of minced garlic
1 T. cumin
1 15oz. can of black beans, drained
1 15oz. can of whole kernel corn, drained
8 corn tortillas
1 1/2c. colby jack cheese, grated
In a large skillet, cook 1st 6 ingredients on medium to a boil. Reduce heat and simmer 5 minutes. Add beans and corn. Spray a 13 X 9 pan with cooking spray and spread 1/3 bean mixture in bottom of pan. Top with 4 tortillas and 1/2 of cheese, repeat.
Bake at 350 for 30 minutes, covered. Sprinkle with cheese and let stand 10 minutes.
Goes great with Jiffy cornbread
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