Recipe: Mexican Layered Tortillas and Pinto Beans

Cynthia, This recipe is from the Williams-Sonoma cookbook, Beans and Rice. You could add more spice to this by using some fresh chopped jalapenos or you could serve some pickled jalapenos on the side.

Mexican Layered Tortillas and Pinto Beans

3/4 c. dried pinto or kidney beans
2 yellow onions, chopped
3 cloves of garlic, minced
2 small green peppers, seeded. deribbed and chopped
1 can (28 oz.) plum (Roma) tomatoes, drained, with juices reserved, and chopped
1/4 to 1/2 tsp. cayenne pepper, optional
6 Tbl. chili powder
1 Tbl. ground cumin
salt and freshly ground black pepper
8 corn tortillas, each 6 inches in diameter
2 c. coarsely grated Cheddar or Monterey Jack cheese
2 c. coarsely chopped lwttuece
2 tomatoes, coarsely chopped
For garmish, a dollop of guacamole, and/or sour
cream, and chopped green onions

Pick over and discard any damaged beans or stones. Rinse the beans. Place in a bowl, add plenty of water to cover and soak for about 3 hours.
Drain the beans and place in a saucepan with water to cover by 2 inches. Bring to a boil, reduce the heat to low and simmer, uncovered, until the skins begin to crack and the beans are tender, 45 to 60 minutes. Drain.
In a large frying pan, combine the beans, onion, garlic, bell peppers, canned tomatoes and their juices, cayenne pepper (if desired), chili powder, cumin and salt and pepper to taste. Bring to a simmer, stirring occasionally, for 20 minutes.
Meanwhile, preheat an oven to 350 degrees F.
Spread 1/3 of the bean mixture in a 9 X 13 X 2 inch baking dish. Top with 4 of the tortillas, overlapping evenly, and 1 c. of the cheese. Repeat the layers, using 1/2 of the remaining bean mixture and all of the tortillas and cheese. Tope with the remaining bean mixture. Cover with aluminum foil and bake until the edges are bubbling, about 35 minutes.
Strew the lettuce and fresh tomatoes evenly over the top and serve immediately. Serves 6.