Tex Mex Casserole
Ingredients
- 2 15-ounce cans refried pinto beans
- 2 cups frozen corn (preferably fire-roasted)
- 2 poblano chile peppers, seeded and chopped
- 1/2 cup chopped fresh cilantro, plus more for topping
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1 16-ounce jar salsa
- 1 10-ounce can diced tomatoes and green chiles
- 1 10-ounce can diced tomatoes and green chiles
- 2 cups shredded cheddar cheese (about 8 ounces)
- 2 cups shredded muenster cheese (about 8 ounces)
- 18 to 20 corn tostada shells
- 2 avocados, sliced
- Sour cream and pickled jalapenos, for topping (optional)
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