1 T vegetable oil
2 onions, chopped
4 cloves garlic, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 can Rotel chopped tomatoes with green chiles
1 c salsa
1 jalapeno, diced (optional)
2 (15 oz) cans black beans, drained and rinsed
1 T cumin
Salt and black pepper to taste
4 avocados - peeled, pitted and mashed
2 T fresh lemon juice
16 (6 inch) corn tortillas, quartered
2 c shredded Cheddar or Mexican mix cheese
Preheat oven to 400 degrees. Lightly grease 9 x 13 baking dish. Warm oil in a large skillet over medium heat. Stir in onion, 3 cloves of garlic , jalapeno and green and red peppers. Cook till onions are soft and translucent. Stir in tomatoes with juice, salsa, black beans and cumin. Season with salt and pepper. Bring to a simmer and cook 3 minutes.
In a small bowl mash the avocadoes, 1 clove of garlic and lemon juice.
Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of bean mixture on top of tortillas. Spread 1/2 the avocado mixture on top of the beans. Sprinkle 1/3 of the cheese on top of the avocado mixture.Repeat the layering process till all the ingredients are in the baking dish. Bake for 35-40 minutes till sauce is bubbly.
Time: 1 hour Serves: 8
This is a delicious Mexican dish served Italian style!