Baked Cheesy Mexican Bean Casserole

How to Make

• Step 1: Beans ... Add the olive oil to a saute pan (I prefer non-stick if possible), and bring to medium heat. Add the beans, garlic, cumin, and chili powder; and cook 5 minutes stirring often. Add 1/4 cup chicken broth (or you could use water). Using a potato masher or back of a fork, lightly "smash or mash" the beans, until most of them have been broken up. You don't want them smooth; just a rough MASH. Add the cilantro, salt and pepper to taste, and remove from the heat. Again, if the beans seem a bit dry, add the remaining broth.

• Step 2: Tomatoes ... As the beans cook, prepare the tomatoes. In a small pot, add the olive oil and bring to medium heat. Add the onion, optional jalapeno, which I really enjoy; and saute until tender, about 3 minutes. Then, add the tomatoes and saute for 5 minutes on medium low heat. Season with salt and pepper to taste. Remove from the heat to cool slightly.

• Step 3: Note: I prefer a pepper jack cheese (for a little heat), if you want to cut down on the spice, you can use a monterey jack cheese.

• Step 4: Layer #1 ... Lay 4 tortillas in the bottom of an 8" square baking dish, sprayed with a non-stick spray (I use a glass dish). Then, top with 1/3 of the tomatoes, 1/3 of the olives, 1/2 of the bean mixture, and 1/3 of the cheese.

• Step 5: Layer #2 ... Repeat - 3 tortillas this time (not 4), 1/3 of the tomatoes, 1/3 of the olives, the remaining beans, and 1/3 of the cheese.

• Step 6: Layer #3 ... Finish with 3 more tortillas, last of the tomatoes and cheese; and, and reserve the olives for the last couple minutes of cooking.

• Step 7: Rest and Bake ... Cover the casserole with foil and let it rest 4-6 hours in the refrigerator. It is necessary for the tortillas to soak up the liquid before baking.

• Step 8: Remove from the refrigerator, and let it come to room temperature (about 30 minutes). DO NOT bake when it is cold. Bake on the middle shelf, 425 degrees, for 15 minutes covered; then, reduce to 350 degrees, and bake another 20 minutes uncovered, until golden brown. Add the olives the last few minutes just to warm up.

• Step 9: Finish, Garnish, and Serve ... Once the casserole is done; cover with foil again; and, let it rest at least 10 minutes before serving. Slice in to squares; and, garnish with dollops of sour cream, diced avocado, and a squeeze of lime. Serve with a fresh green salad; and maybe corn on the cob. A delicious, hearty, and filling ... vegetarian dish.