Ingredients
- 205 mg sodium
- 27 grams carbohydrates
- 12 grams protein
- 10 without tortilla (servings)
- 6 3/8 grams fiber
- 2 grams fat
- 2 ancho chiles softened in (dried)
- 2 cilantro (minced)
- 1 1/2 tomato seeded
- 1 onion (white diced)
- 1 serve in warm corn tortillas if desired (hot)
- 1 tomato (diced)
- 1 sour cream
- cholesterol
- 2 quart casserole
- 45 ounces black beans (cooked rinsed)
- 1 quart saucepan over high hea when (hot)
- 1 cup water
- 1/2 cup catsup
- 1/2 cup tomato juice
- 1/2 cup more water if mixture is too (thick)
- 1/4 cup molasses
- 1/4 cup wine vinegar (red)
- 1/4 cup cider vinegar
- 2 tablespoons dark brown sugar packed
- 2 tablespoons green onions (sliced)
- 1 tablespoon pureed chipotles chiles in adobo sauce
- 1 tablespoon chipotle puree
- 1 tablespoon oil
Pinto beans or black-eyed peas may be substituted for some of the black beans to add variety. The casserole is easily doubled or tripled. SOURCES. Recipe taken from "Good Cooking: Besides Barbecue" By Abby Mandel !We got this recipe from the LA Times. Mastercook editing by kitpath@earthlink.net
