Southwestern Tomato And Tortilla Chip Casserole

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 tomatoes, diced
• 2 red onions, diced
• 1 green bell pepper, diced
• 1 (4 ounce) can green chilies, diced and drained
• 1 (12 ounce) can corn kernels, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 2 garlic cloves, crushed
• 2 tablespoons vegetable oil
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• corn tortilla chips
• 1 -2 cup cheddar cheese, shredded
• 1 (8 ounce) container sour cream
• 1/4 cup cilantro, chopped

Recipe

• 1 heat oil over medium heat in a pan and add onion and garlic, cook until soft.
• 2 add the toamtoes, black beans, wine vinegar, and sugar and cook over medium high heat until liquid from tomatoes evaporates.
• 3 add the corn kernels and green chilies.
• 4 in the bottom of an 8" x 8" casserole dish, arrange enough corn chips to cover the bottom.
• 5 layer about half of the vegetable mixture over the chips, and then about half of the cheese.
• 6 repeat the layering one more time so that you have 2 layers of chips, then vegetable misture, and cheese and then top with the sour cream.
• 7 bake in a 315 degree oven for about 10-15 minutes.
• 8 garnish with the cilantro.