------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Bean Tortilla Casserole
 Categories: Vegetables Tortillas Main dish Mexican Poultry 
   Servings: 10
       4 c  Water; *  
       1 lb Pinto Beans; Dried, *  
     1/2 c  Onion; Finely Chopped, 1 Med 
       2 ea Cloves Garlic  
       1 x  Chiles; **  
   1 1/2 t  Chicken Bouillon; Instant  
     1/8 t  Cumin; Ground  
     1/2 c  Vegetable Oil  
   2 1/2 c  Cooked Chicken; Diced  
      12 ea Flour Tortillas; ***  
   1 1/2 c  Dairy Sour Cream  
   1 1/2 c  Montery Jack Cheese;Shredded 
     1/4 c  Green Onions w/Tops; Sliced  
   *     Four 15 oz cans of pinto beans may be substituted for the water and
   **    You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo
   ***   Tortillas should be 8-inches in diameter and be warmed.
   Mix water, beans, chopped onion and garlic in 4-quart Dutch oven.  Heat to
   boiling; reduce heat.  Simmer uncovered until beans are tender, about 3
   hours adding water if necessary.  Place half the beans, 1/2 cup of bean
   liquid, the chipotle chiles, bouillon (dry), and cumin in food processor
   workbowl fitted with steel blade or in blender container.  Cover and
   process until smooth; pour into large bowl.  Place remaining beans with
   just enough liquid to cover in workbowl.  Cover and process until smooth;
   add to bean mixture in bowl.  Heat oil in 10-inch skillet until hot; stir
   in bean mixture.  Cook uncovered, stirring frequently, until mixture is
   consistency of cake batter.  Heat oven to 350 degrees F.  Spoon scan 1/4
   cup chicken onto half of each tortilla; fold tortillas into halves.
   Arrange in greased 3-quart round shallow casserole or rectangular baking
   dish 13 X 9 X 2-inches; spoon bean mixture over tortillas.  Top with sour
   cream, cheese and green onions.  Bake uncovered until hot and bubbly, 15
   to 20 minutes.