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mouth-watering delicous!


  • 3/4 dried pinto beans (or use red kidney beans) – or 2 cups of canned beans.
  • 2 medium yellow onions, chopped
  • 3 cloves fresh garlic, minced
  • 2 small red or green bell peppers, chopped
  • 1 can plum tomatoes, drained and chopped, and save the juice
  • 1/4 – 1/2 tsp cayenne pepper
  • 6 T. chili powder
  • 1 T. ground cumin powder
  • 8 corn tortillas (6 inch diameter)
  • 2 cups grated cheddar or monterey cheese (or non-dairy cheese)
  • 2 medium fresh tomatoes, chopped
  • salt and pepper to taste


  1. After pre-soaking the beans (see here), cook for 30 minutes with enough water to keep the beans under the water’s top, and drain. (or use the canned beans)
  2. Combine the beans, onions, garlic, peppers, canned tomatoes with saved juice, cayenne pepper, chili powder, cumin and salt and pepper.
  3. Bring to a simmer and cook for 20 minutes.
  4. Pre-heat oven to 350° F. (180° C.)
  5. Spread 1/3 bean mixture in a 9 inch by 13 inch baking dish.
  6. Top with 4 of the tortilla, and 1 cup cheese.
  7. Repeat layers.
  8. Top with bean mixture, and cover with foil.
  9. Bake about 35 minutes.
  10. Strew the lettuce and fresh tomatoes over the top.

Serve, and enjoy!