Mexican Casserole

Spicy and sensational, this is a wholesome and satisfying meal.


2 (15 ounce) cans kidney beans, rinsed and drained
2 (15 ounce) cans black beans, rinsed and drained
2 tablespoons olive oil
1 large onion, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
4 cloves garlic, chopped
3 tablespoons chili powder
3 teaspoons ground cumin
1 can (28 ounces) tomatoes, chopped, reserve juice
1 cup vegetable broth
1 teaspoon hot pepper sauce
1/2 cup fresh cilantro, chopped
salt and pepper, to taste
4 cups tortilla chips, crushed
1 cup cheddar cheese, grated


Preheat oven to 400°.

In a processor puree 1 can of kidney beans and set aside.

In a large pot, heat oil and saute onions and peppers until soft, about 10 minutes. Add garlic and saute an additional 2 minutes. Mix in remaining 1 can kidney beans, 2 cans black beans, pureed beans, chili powder, cumin, tomatoes with 1/2 cup of reserved juice, broth and hot pepper sauce.

Simmer mixture for 10 minutes, stirring often. Stir in cilantro and honey. Season with salt and pepper. Pour mixture into a 13x9x2-inch rectangular baking dish.

Bake for 10 minutes. Remove from oven and add crushed chips. Bake an additional 15 minutes. Remove from oven and add cheese. Bake about 5 minutes more or until cheese is melted.

Serves: 8

golden blossom honey product