Preparation time: 10 minutes

Chilling time: 8 hours (optional)

Baking time: 25 minutes

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• Layered Bean-Tortilla Casserole

With its hearty beans, this casserole is a filling vegetarian main dish. But if you want to make it even heartier for non-vegetarians, add ½ cup of cooked diced chicken or pork—or cooked ground beef. And feel free to vary the ingredient proportions, for example, using more cheese. If you are extra hungry, make a casserole for each of you.

Makes 2 servings (one 6-inch casserole)

• 3 (6-inch) corn tortillas
• ½ (15.5-ounce) can black or pinto beans, rinsed and drained
• ⅓ cup Mexican salsa
• ½ cup fresh or frozen corn
• 4 ounces (about 1 cup) shredded Monterey Jack cheese or cheese substitute
• 4 tablespoons chopped fresh cilantro, divided
• Garnishes: sour cream or sour cream alternative, chopped fresh avocado, sliced green onion, and/or black olives

1. Preheat the oven to 425°F. Generously grease a 6-inch round cake pan (I use a glass pie pan). Place a tortilla on the bottom of the pan. Top with one-third of the beans, one-third of the salsa, one-third of the corn, and one-third of the cheese. Repeat twice more with the remaining tortillas, beans, salsa, and corn and ending with the cheese. Sprinkle with 2 tablespoons of the cilantro. Cover tightly with aluminum foil (or a lid).

2. Bake the casserole, covered, for 20 minutes. Remove the foil and bake until heated through and the cheese is melted and bubbling, about 5 more minutes. Cut in half and serve immediately. Garnish with the 2 tablespoons remaining cilantro and your chosen garnishes.

LEFTOVER BEANS Use the second half of the can of beans in Chilaquiles (see recipe).

MAKE-AHEAD LAYERED BEAN-TORTILLA CASSEROLE Assemble the casserole through Step 1. Cover tightly with foil and refrigerate overnight or all day. Proceed with Step 2, baking for 25 minutes rather than 20 minutes.

Per serving: 435 calories; 24g protein; 19g total fat; 10g fiber; 46g carbohydrates; 50mg cholesterol; 648mg sodium