Black Bean Tortilla Casserole - Our version

This was inspired by a recipe from "Best of Church Supper's" by Taste of Home.  The original recipe calls for fresh ingredients, we did not have on hand; and if you are new, I'm very highly sensitive/allergic to onions and garlic, I never cook with those two items.

1 can black beans {drained & rinsed}
1 can whole pinto beans {drained & rinsed}
1 can diced tomatoes with green chilies {drained}
1 can diced green chilies {sm}
2oz mild green enchilada sauce {reserve remaining, can be frozen for future use}
shredded cheese
flour tortillas

mix all ingredients except cheese and tortillas; in med. sized bowl.  Grease a 9x13 casserole. Layer enough of the bean mixture to just cover the bottom of the dish, next add some of the shredded cheese, followed by a layer of tortillas {two med. sized tortillas made a layer}, repeat, layers, finish with a cheese layer.  Bake at 350, until heated through and bubbly.  

The family loved this recipe, I'll definitely be making it again!

Mexican Seasoned Beans

1 can whole pinto beans, rinsed and drained
1 can whole black beans, rinsed and drained
1/2C mild green chili sauce
1/2C shredded cheese

mix all ingredients together in saucepan.  Warm over med. heat, stirring often until beans are heated through and cheese is melted.  Serve over nacho chips, in hard taco shells, on side alone or on a soft flour tortilla