Tortilla Bean Bake

Ingredients

• 4 cans (19 oz/540 mL each) mixed beans, rinsed and drained
• 1 medium onion, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, crushed
• 2 tbsp canola oil
• 2 tbsp chili powder
• 2 tsp cumin
• 1 can (28 oz/796 mL) diced tomatoes
• 1 cup chicken or vegetable stock
• 1/4 tsp hot pepper sauce
• 1/3 cup chopped fresh cilantro
• Salt and freshly ground pepper*
• 1 cup lightly crushed blue corn tortilla chips
• 1 1/2 cups shredded cheddar cheese
• Sliced green onions*

Directions

1. Puree 1 can of beans in a food processor; set aside.
2. In a Dutch oven, sauté onion, red pepper and garlic in oil until softened, about 7 - 10 minutes.
3. Add chili powder and cumin; cook and stir for 1 minute. Add tomatoes, stock, beans, pureed beans and hot pepper sauce. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in cilantro. Season to taste with salt and pepper.
4. Spoon mixture into a greased shallow 4 quart (4 L) baking dish. May be prepared to this point and refrigerated for up to 24 hours.
5. Remove from refrigerator and let stand for 20 - 30 minutes. Sprinkle tortilla chips over casserole. Bake at 350ºF (180ºC) for 40 - 45 minutes or until heated through. Sprinkle with cheese and bake until cheese is melted, about 5 minutes. Garnish with green onions.