Layered Bean and Cheese Tortilla Casserole

Steps

1. 1

   Preheat your oven to 400°F (200 °C) (200°C (400 °F)) for roasting the vegetables.

2. 2

   Place the tomatillos, half of the onion, 2 cloves of garlic, and the jalapeño peppers on a baking sheet. Roast until charred and softened, about 15-20 minutes.

   Start 15-minute timer
3. 3

   Transfer the roasted vegetables to a blender. Add fresh cilantro, lime juice, salt, pepper, and a pinch of cumin. Blend until smooth to create the green tomatillo salsa.

4. 4

   In a pan over medium heat, sauté the remaining onion and garlic until softened.

5. 5

   Add the pinto beans, chili powder, and cumin to the pan. Pour in the chicken stock.

6. 6

   Cook the beans down slightly, then use a potato masher to mash them until they reach a refried bean consistency.

7. 7

   Lower the oven temperature to 375°F (190 °C) (190°C (375 °F)).

8. 8

   In a casserole dish, begin assembly by laying down a layer of corn tortillas (cut them to fit the shape of the dish if necessary).

9. 9

   Spread a layer of the prepared refried beans over the tortillas, then sprinkle with a layer of Oaxaca cheese.

10. 10

    Repeat the layering process four more times, alternating between the different cheeses (Cheddar, Oaxaca, and Cotija) and adding the tomatillo salsa between layers.

11. 11

    Place the casserole in the oven and bake until the structure is set.

12. 12

    Remove from the oven, add a final generous layer of cheese on top, and return to the oven. Bake until the cheese is melted, bubbly, and golden brown.