Grit-Style Chilaquile Casserole
INGREDIENTS
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Grit Pintos:
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1 quart dried pinto beans, sorted and rinsed
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Water to soak and cook the beans
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1 small or 1/2 large yellow onion, finely chopped
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2 tablespoons minced fresh garlic
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1 scant tablespoon cumin powder
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1 tablespoon plus 1 teaspoon salt
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1 teaspoon freshly ground black pepper
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Additional water as necessary
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Grit-style Chilaquile Casserole:
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2 tablespoons butter, divided
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1 small or 1/2 large yellow onion, finely chopped
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1 large or 2 small garlic cloves, minced
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1 small zucchini, chopped (approximately 2 cups)
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1 medium yellow squash, chopped (approximately 2 cups)
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1/2 teaspoon cumin power
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1 teaspoon salt
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5 soft taco-size (8-inch) flour tortillas (white or whole wheat), divided
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4 cups shredded white cheddar cheese, divided
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1 medium jalapeño pepper (or 2 if desired), minced
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2 cups Grit Pintos or canned seasoned pinto beans
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3 eggs
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1 1/2 cups buttermilk
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1/4 teaspoon dry or prepared mustard
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