Instructions

• Preheat oven to 375°F and place an oven rack in the center position.
• In a large bowl, combine the drained 30 ounces canned black beans, 1/3 cup low‑sodium vegetable broth, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher or sea salt. Stir to combine and lightly mash some of the beans with the back of a spoon so the mixture holds together but remains chunky.
• Cut or tear the 2 whole‑grain 8‑inch tortillas into bite‑size pieces.
• Reserve 1/4 cup of the 1 cup shredded Mexican‑style cheese and set aside the 1/2 cup sliced jalapeños for the top. Use the remaining 3/4 cup shredded cheese for the layers.
• In an approximately 3‑quart casserole dish, make three even layers: for each layer, spread about one‑third of the bean mixture, spoon about one‑third of the 12 ounces salsa (no added sugar) over the beans, scatter about one‑third of the tortilla pieces, and sprinkle about 1/4 cup of the remaining shredded cheese.
• After the third layer, evenly top the casserole with the reserved 1/4 cup shredded cheese and all of the sliced jalapeños.
• Cover the casserole tightly with foil and bake for about 20 minutes, until the filling is heated through and the cheese beneath the foil has melted.
• Remove the foil and bake an additional 10 minutes, until the top is bubbly and lightly browned.
• Let the casserole rest about 5 minutes before serving.