blackbean enchilada casserole and homemade chips

We had a bunch of leftover tortillas in our apartment from taco night, so I decided to invent a little Enchilada casserole and fry up some home-made chips. We love any kind of chip and dip in our apartment, so these went over quite well.

Homemade Chips

Black Bean Enchilada Casserole

Cheesy and warm and delicious

Homemade Chips:
Leftover tortillas, flour or corn
2 cups canola oil
salt
lime

Heat oil in a large skillet. Slice tortillas into 1/6s or 1/8 triangles.
Place the triangles in the oil, and fry for about 1 minute on each side. Flip them with a spatula. Remove the chips and place on a paper towel to allow the oil to drain and the chips to cool. Sprinkle with salt and lime juice.


Blackbean Enchilada Casserole
1 can black beans, rinsed and drained
1 cup taco meat (optional)
1 can diced tomatoes with chilis
1 can enchilada sauce
1/2 onion
1/2 sliced peppers
1 teaspoon garlic salt
8-10 tortillas
2 cups cheese

Heat oven to 350 degrees. Spray an 8inch square baking dish with non-stick spray. In a large bowl, mix black beans, tomatoes, taco meat, onions,  peppers, and garlic salt.
Heat the enchilada sauce in a skillet. Dip a tortilla in the enchilada sauce, coating both sides. Place in the baking dish to fully cover the bottom, using multiple tortillas if necessary. Add 1/3 of the blackbean mixture, and sprinkle with 1/2 cup cheese. Repeat layers two more times. Top with one more layer of tortillas, remaining enchilada sauce, and remaining cheese.
Bake for 30-40 minutes, or until cheese is melted and casserole is fully heated through.

Let it cool for 5 minutes, then serve in squares with homemade chips.