Vegetarian Green Chile and Pinto Bean Layered Mexican Casserole

Directions

Preheat oven to 375F/190C. Spray an 8X8 inch glass or crockery casserole dish with non-stick spray. Drain the pinto beans into a colander, spray with cold water until no more foam appears, and let beans drain. In another colander drain the whole green chiles. Heat the olive oil in a large frying pan over medium heat. Add the onions and peppers and saute 4-5 minutes, until they are just starting to brown. Add garlic, cumin, and salt and cook another minute or two, then add the drained beans and cook 3-4 minute, then mash the beans slightly. Add the cup of green chile enchilada sauce and simmer until the sauce is mostly absorbed by the beans. Then turn off the heat and stir in the sour cream. While the bean mixture is cooking, open the whole chiles with your fingers and wipe with paper towels to dry them and remove seeds. Divide the chiles into two stacks. In the casserole dish make a layer with half the whole green chiles, half the bean mixture, and half the cheese. Follow with another layer each of whole green chiles, bean mixture and cheese. Cover the casserole with the lid or with foil and bake about 30 minutes, or until cheese is all melted. Remove the lid and bake about 20 minutes more, until casserole is bubbling and starting to brown on top. Serve hot, with condiments like salsa, Green Tabasco Sauce , sour cream, or guacamole if desired.