Login to Save Like

Ingredients

• Ten 6-inch corn tortillas (or 4 cups corn tortilla chips)
• 1/4 cup vegetable oil
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• Grated peel and juice of 1 lime
• 1 red onion, chopped
• 3 cloves garlic, grated or finely chopped
• 2 chipotle chiles in adobo sauce, seeded and chopped, plus 1 tablespoon adobo sauce
• Two 14.5-ounce cans diced fire-roasted tomatoes, drained
• Salt and pepper
• 2 tablespoons butter
• 3 cups corn kernels
• Two 15-ounce cans black beans, rinsed
• A few dashes hot pepper sauce
• 3/4 cup shredded monterey jack cheese
• 3/4 cup shredded smoked cheddar cheese
• 3 scallions, chopped on an angle
• 1/2 cup chopped cilantro
• One 8-ounce container sour cream, for serving

Description

Tex-mex Gets A Bum Rap. This Casserole Is Smoky, Crispy, Flavorful And Quick. Have Seconds!

Rachael Ray Magazine