Recipe for King Ranch Bean Casserole 
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Yield:
8
Ingredients:
Amount Ingredient
15 oz canned chili beans, drained
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup fresh or frozen corn kernels
2 x cloves garlic, minced
1/2 tsp chili powder, divided
1/4 tsp ground cumin
1/2 cup vegetable stock
1/2 tbl flour
1/4 cup reduced-fat sour cream
OR plain yogurt or tofu sour cream
Salt, to taste
8 x 6 inch flour tortillas
1/2 oz canned diced tomatoes with green chilies, drained
1/2 cup shredded reduced-fat cheddar cheese
OR cheddar-style soy or almond cheese
Instructions:
Instructions: MAKES 8 SERVINGS. LACTO/VEGAN

Preheat oven to 350 degrees. Lightly oil 2-quart ovenproof casserole.

In large bowl, combine beans, peppers, corn, garlic, 1/4 teaspoon chili powder and cumin. Set aside.

Put stock in small saucepan. Whisk in flour; cook over median heat whisking constantly until sauce thickens and coats back of spoon. Remove from heat; whisk in sour cream or yogurt, remaining chili powder and salt to taste. Set aside.

In casserole layer tortillas, bean mixture and tomatoes alternately, beginning and ending with tortillas. Pour sauce over casserole; sprinkle with cheese and paprika. Bake until hot and bubbly, about 30 to 35 minutes.

Makes 8 servings.

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