Tortilla Bean Bake

Serves 8

• 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

• 3 tbsp chili powder

• 3 tsp cumin

• 1 can (28 oz/796 mL) diced tomatoes

• 1 cup chicken or vegetable stock

• 1.5 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*

1. Puree 1.5 cans 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. 

5. 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.

Calories: 450 per serving