adapted from Miz Helen's Country Kitchen
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
2 cans roasted green chilies, chopped
1 bunch green onions, chopped with tops, divided
3/4 tsp garlic powder
3/4 tsp chipotle chili powder
1/3 tsp ground cumin
1 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup pepper Jack cheese, grated
1-2 cups sharp cheddar cheese, grated, separated
2 Roma tomatoes, chopped, for garnish
1 can sliced black olives, for garnish
1 avocado chopped, for garnish
Preheat oven to 400° F.
In a large mixing bowl, add the drained pinto beans, black beans, whole kernel corn, green chilies and 1/2 of the chopped green onions (reserve the remaining onions for garnish). Stir to combine. Add the sour cream and seasonings. Mix well. Stir in the pepper Jack cheese and 1 cup of the cheddar (if desired).
Lightly spray the bottom of a 10 1/2 inch cast iron skillet or a 9 X 13 inch baking dish with cooking spray.
Pour the mixture into the skillet or baking dish.
Bake for 20 minutes. Remove the oven and sprinkle the remaining 1 cup cheddar cheese on top. Return to the oven and bake an additional 10 minutes, until the cheese melts and is lightly browned.
Garnish with the avocado, tomato and black olives and then sprinkle with the remaining green onion.
Serve with tortilla chips.
Note: Adjust the amount of cheese to your liking. Consider adding a layer of salsa.