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

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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