- Large microwave-safe mixing bowl
- Wooden spoon
- 2 quart baking dish (8 X 11.5 inches)
- Pastry brush
- Measuring spoons, measuring cups
- Small cutting knife
- Metal spatula for serving
- Few drops of vegetable oil
- 19-oz. (540 mL) can pinto or kidney or black beans
- 2 cups frozen corn kernels
- 14-oz. (400 mL) can diced tomatoes
- 4-oz. (114 mL) can diced green chillies (mild)
- 3 green onions
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 tsp chilli powder
- 8 corn tortillas (make sure they’re gluten-free, if you need them to be)
- 1 ½ cups grated Monterey Jack cheese, with or without chillies
- Sour cream & guacamole, for serving (optional)
- Preheat oven to 400 degrees F. Put a few drops of oil in your baking dish and spread around the inside with a pastry brush.
- Grate cheese. Chop up green onions into ½ inch slices.
- In a large mixing bowl, combine beans, corn, tomatoes, green chillies, green onions, cumin, oregano & chilli powder. Mix well.
- Microwave 4-5 minutes, just to warm slightly. (Microwaving is optional, but it will decrease the baking time. If you skip this step, add another 6-8 minutes or so to oven time.)
- Lay 4 tortillas flat in the bottom of the baking dish, overlapping if necessary. Spread half of the bean mixture over the tortillas. Sprinkle with half the cheese. Repeat these layers, using up the rest of the tortillas, bean mixture and cheese.
- Bake 15 minutes, or until heated through and cheese is bubbly. Let stand 3 minutes, then cut into squares and serve. Top each serving with a dollop of sour cream and/or guacamole, or let people help themselves to optional toppings.
Adapted from Vegetarian Times, June 1995.