Southwest Bean and Wisconsin Cheese Casserole

Ingredients

• 1½ tbsp vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 can 15 oz each black beans, drained
• 1 can 14 1/2 oz whole peeled tomatoes
• 1 can 4 oz diced mild green chiles
• 2 tbsp chopped cilantro
• ⅜ tsp 1/4 to 1/2 teaspoon red pepper flakes
• salt and pepper, to taste
• 9 6-inch stale corn tortillas, cut into wedges
• 1½ cup 6 ounces shredded Wisconsin mozzarella cheese
• 1 cup 3 ounces grated Wisconsin Asiago cheese
• 1 cup salsa chopped tomatoes
• 3 salsa green onions, sliced
• 2 tbsp salsa chopped cilantro
• 1 salsa fresh or canned jalapeno, chopped
• 1 tsp salsa lime juice

Method

1. In a large skillet heat the oil over medium heat. Add the onion and garlic: cook until translucent. Add the beans, tomatoes, chiles, cilantro and pepper flakes. Simmer over medium-low heat 10 minutes, stirring occasionally. Season with salt and pepper; set aside.
2. Distribute one-third of the tortilla pieces over the bottom of a greased 2-quart casserole. Cover with one-third each of the bean mixture and Mozzarella and Asiago cheeses. Repeat the layers 2 more times, ending with cheeses.
3. Cover and bake in a 375-degree oven 20 minutes. Uncover; broil 5 minutes until the cheeses are bubbly and golden brown. Serve hot, accompanied with salsa.
4. Salsa: In a bowl combine 1 cup chopped tomatoes, 3 sliced green onions, 2 tablespoons chopped cilantro, 1 chopped fresh or canned jalapeno, 1 teaspoon lime juice, and salt and pepper to taste. Makes about 1 1/2 cups.

Notes

Makes 4 to 6 servings. From Wisconsin Cheese of the Month (1992 Wisconsin Milk Marketing Board).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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