Leftover Black Beans (such as Venezuelan Black Beans posted previously on Greenplaneteating.com)
about 1 cup Cherry Tomatoes, cut in half
1 small onion, diced
1 clove garlic, chopped
handful fresh cilantro, chopped
small can of diced green chili peppers
6 corn tortillas
grated Mexican style cheese (such as a blend of cheddar, Monterey jack, queso blanco, and asadero)
Heat olive oil in skillet. Saute diced onions over medium heat until translucent. Reduce heat to low. Add chopped garlic and stir for a minute. Add black beans, cherry tomatoes, diced green chili peppers and cilantro and cook for a few minutes.
Spray cooking oil (I like coconut oil) in square (8x8) baking dish or a round dish of similar size. Spoon a little liquid from the skillet and spread it on the bottom of the baking dish. Place one layer of 3 corn tortillas on the bottom of the dish; cut one in half to facilitate covering the bottom with the tortillas. Spoon half of the black bean mixture over the tortillas. Sprinkle a layer of grated cheese over that. Place another layer of 3 corn tortillas over the cheese, then spoon the rest of the black bean mixture over the tortillas, then sprinkle another layer of grated cheese over all. Bake in 375 degree oven until cheese is melted and bubbly, about 15 minutes. Serves 4.