Ingredients

5 tablespoons Olive Oil [divided]

1/2 Onion [diced]

4 teaspoons Garlic [minced]

2 tablespoons Chili Powder

3 teaspoons Cumin

3 teaspoons Oregano [dried]

1 Chipolte Pepper with Adobe Sauce

15 oz can Fire Roasted Tomatoes

1/2 teaspoon Salt

1/4 teaspoon Pepper

1/4 teaspoon Pepper

3 Bell Peppers [diced]

14.5 oz can Black Beans [drained, rinsed]

1/2 can Pinto Beans [drained, rinsed 14.5 oz can]

1/4 cup Cilantro [chopped]

3 cups Pepper Jack Cheese [shredded]

8 Corn Tortillas [8 inch]

2 Limes [in wedges]

1 Avacado [sliced]

1/2 cup Sour Cream {for serving}

Preparation

  1. Preheat oven to 375 degrees F. In a large ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion and cook until beginning to soften, 3 minutes. Add garlic, chili powder, 1½ teaspoons cumin, and 1 teaspoon oregano and cook, stirring constantly, until fragrant, 2 minutes.

  2. Add onion mixture, chipotle chili and adobo sauce, and tomatoes to a blender and blend until smooth. Season with salt and pepper.

  3. Heat remaining 3 tablespoons olive oil over medium-high heat in the skillet. Add peppers and cook until beginning to soften, 3 minutes. Add beans and remaining 1½ teaspoons cumin and 2 teaspoons oregano and season with salt and pepper. Cook 3 minutes, then stir in cilantro. Transfer to a bowl.

  4. In same skillet, pour ½ cup sauce in bottom of skillet. Layer on 1/3 of the bean mixture, sprinkle with 1/3 of cheese, and layer with tortillas. (Tear tortillas to create an even layer.) Continue layering with sauce, bean mixture, cheese, and tortillas until skillet is full, ending with a layer of cheese.

  5. Bake until cheese is melting and sauce is bubbling, 15 minutes. Heat broiler and broil until top is nicely browned, 1 minute.

  6. Garnish with cilantro and serve.