Categories: Casseroles
Ingredients
- 1 bag corn tortilla chips (I used Gorditos), or about 8 stale corn tortillas, cut into wedges and lightly fried
- 2 to 2.5 cups tomatillo verde salsa, homemade or store bought
- 2 15 oz cans black beans, drained
- 1 can each drained corn and fire roasted tomatoes
- bell pepper, chopped
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack, shredded
- Fresh cilantro, queso fresco, sour cream, avocado, jalapeno to garnish
Directions
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at oven to 400. Grease a 9 X 13 casserole dish.
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Place the tortilla chips on the bottom of the pan, saving a handful for later.
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Sprinkle black beans, corn, tomatoes, and bell pepper and half the cheese and pour tomatillo salsa over the mixture.
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Sprinkle the rest of the chips and cheese on top.
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Bake for 15-20 minutes, until cheese is melted and starting to turn golden, tomatillo sauce is bubbling around the edges.
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Cool for 5 minutes.
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Garnish with sour cream, cilantro, queso fresco, avocado and jalapeno. Serve immediately.