2 Tbsp. olive oil
2 ancho or pasilla chiles, seeded and cut into thin strips (or use bells for no heat)
3 cloves garlic, finely chopped
3 cups mild tomatillo salsa
1/3 cup chopped fresh cilantro, plus more for garnish
6 oz corn tortilla chips
10oz Monterey Jack, shredded
1 can (15oz) black beans, rinsed
1 avocado, sliced
2 scallions, trimmed and thinly sliced
1 lime, cut into wedges
- Preheat the oven to 400°. In a large skillet, heat the olive oil over medium-high. Add the chiles and cook until beginning to brown, about 5 minutes. Add the garlic and cook for 20 seconds. Stir in the salsa and bring to a simmer. Remove from the heat, stir in 1/3 cup cilantro and season with salt.
- Place half the chips in a 2-qt. baking dish. Top with half the salsa mixture, half the cheese and half the beans. Repeat the layering with the remaining chips, salsa mixture, cheese, and beans. Bake until the casserole is hot and the cheese melts, 18-20 minutes.
- Top with the avocado and garnish with the scallions and cilantro. Serve with the lime wedges.
Recipe from RachelRayMag.com