Mexican Casserole

One pound of pressure-cooked kidney beans (previously soaked overnight), with Adobo added after cooking. One inch stack of corn tortillas. Cholula hot sauce, half a dozen eggs beaten with a splash of buttermilk, one 4-ounce chunk of sharp cheddar, grated.

Directions: in one large or two (oiled) small casserole dishes layer the kidney beans and corn tortillas like a lasagna. I cut the extra tortillas with scissors to shred them and add them. Then beat the eggs, add the buttermilk, divide and pour into the dishes with the beans & tortillas. Poke your fingers into the mess to distribute the egg. Top lightly with cheese and Cholula hot sauce. Bake at 350 degrees for 30 minutes to an hour depending on what it needs to set the eggs. I used a square Pyrex dish and a round casserole dish. The square pan cooked in 30 minutes and the deeper round dish required an hour.

Enjoy! 

I was so excited about how this turned out. It was a sheer accident that I had leftover tortillas and decided to make this with my new batch of beans. I'm glad I had eggs, buttermilk, cheddar and Cholula on hand.