42 ounces onion, chopped
36 ounces green pepper, chopped
2 1/4 quarts canned tomatoes, diced
1 quart picante sauce
6 cloves fresh garlic, minced
3 tablespoons ground cumin
10 pounds canned black beans, drained, rinsed
64 corn tortillas
3 pounds monterey jack cheese, shredded
1 pound fresh tomatoes, finely diced
2 ounces green onions, thinly sliced
6 pounds picante sauce
Servings: 48
1. Combine onion, pepper, tomato, 1 qt picante sauce, and spices in steam-jacketed kettle. Bring to boil. Reduce heat and simmer uncovered for 15-20 minutes.
2. Stir beans into tomato mixture. Turn off heat. Spread 2 lb 6 oz of bean mixture in 12x10x2-inch pan.
3. Top bean mixture with 8 corn tortillas, overlapping as necessary.
4. Sprinkle 6 oz cheese over tortillas. Spread 2 lb 6 oz bean mixture over cheese. Top with 8 corn tortillas, overlapping as necessary. Sprinkle 6 oz cheese over tortillas. Cover and bake at 350°F for 30-35 minutes or to 165°F. Cut 4x3.
5. Sprinkle 4 oz tomatoes and 1 Tbsp sliced onions over each pan. Keep hot (above 140°F).
6. Serve immediately with picante sauce as a condiment.
36 ounces green pepper, chopped
2 1/4 quarts canned tomatoes, diced
1 quart picante sauce
6 cloves fresh garlic, minced
3 tablespoons ground cumin
10 pounds canned black beans, drained, rinsed
64 corn tortillas
3 pounds monterey jack cheese, shredded
1 pound fresh tomatoes, finely diced
2 ounces green onions, thinly sliced
6 pounds picante sauce
Servings: 48
1. Combine onion, pepper, tomato, 1 qt picante sauce, and spices in steam-jacketed kettle. Bring to boil. Reduce heat and simmer uncovered for 15-20 minutes.
2. Stir beans into tomato mixture. Turn off heat. Spread 2 lb 6 oz of bean mixture in 12x10x2-inch pan.
3. Top bean mixture with 8 corn tortillas, overlapping as necessary.
4. Sprinkle 6 oz cheese over tortillas. Spread 2 lb 6 oz bean mixture over cheese. Top with 8 corn tortillas, overlapping as necessary. Sprinkle 6 oz cheese over tortillas. Cover and bake at 350°F for 30-35 minutes or to 165°F. Cut 4x3.
5. Sprinkle 4 oz tomatoes and 1 Tbsp sliced onions over each pan. Keep hot (above 140°F).
6. Serve immediately with picante sauce as a condiment.
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