Mushrooms With Fennel & Ginger
INGREDIENTS:
30 oz Can Vegetarian refried beans 1/2 ts Ground cumin
1/2 c Sour cream 3 10 inch flour tortillas
4 oz Can chopped green chilies, 1 c Cheddar cheese, shredded
Drained Salsa (optional)
30 oz Can Vegetarian refried beans 1/2 ts Ground cumin
1/2 c Sour cream 3 10 inch flour tortillas
4 oz Can chopped green chilies, 1 c Cheddar cheese, shredded
Drained Salsa (optional)
Preheat oven to 425. Grease 10 inch round casserole dish.
Combine beans, sour cream, chilies and cumin. Set aside.
Place one tortilla in bottom of prepared casserole. Top with half of the bean mixture and one third of the cheese. Top with second tortilla; repeat layers of beans and cheese.
Cover with remaining tortilla; sprinkle with remaining cheese. Cover.
Bake 20 minutes or until thoroughly heated. Remove from oven, uncover and let set for 5 minutes.
Cut into wedges, serve with salsa if desired.
Combine beans, sour cream, chilies and cumin. Set aside.
Place one tortilla in bottom of prepared casserole. Top with half of the bean mixture and one third of the cheese. Top with second tortilla; repeat layers of beans and cheese.
Cover with remaining tortilla; sprinkle with remaining cheese. Cover.
Bake 20 minutes or until thoroughly heated. Remove from oven, uncover and let set for 5 minutes.
Cut into wedges, serve with salsa if desired.