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 Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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