This is a variation on a recipe I got from my sister in law's mother. 

Here's what you need from the store:

• Three one pound cans of beans (I like to use some combination of black beans, crowder peas, butter beans, and garbanzos)
• About a half pound each of sharp cheddar and mozzarella cheese
• A can of Campbell's condensed cream of mushroom soup w/garlic
• Half a 12 ounce jar of pickled jalapenos
• A 10 ounce can of Old El Paso green enchilada sauce
• A big white onion
• Eight corn tortillas
• Two (or more!) 8 ounce cans of Hatch's roasted whole green chillies

And here's the stuff you need at home:

• A largish mixing bowl
• A colander
• A 9 x 13 x 2 inch casserole dish
• A baking sheet with raised edges that is bigger than the casserole dish
• A spatula

1. Put the beans into the colander to drain.
2. Grate the cheeses.
3. Dice the onion real coarsely.
4. Set the oven to 400 degrees.
5. Combine the soup, onion, enchilada sauce, and the jalapenos in the mixing bowl.
6. Stir up the beans to mix them together.


7. Layer the ingredients in this order:
1. Put half of the beans in an even layer in the casserole dish (this will end up being only about one bean deep).
2. Take half of the whole chillies and spread big chunks or slices of them on top.
3. Cover with half of the tortillas (put three of them down and tear the fourth one up to fill in the interstices).
4. Gently press down with your hands to compact the stack of ingredients.
5. Spread half of the soup mixture evenly across the top of the tortillas.
6. Sprinkle half of the mozzarella and half of the cheddar on top.
8. Repeat the layers a second time.
9. Place the casserole on the baking sheet. (This is to catch any spillover -- but if you've compacted the stack in step #7(d) above, this probably won't happen.)
10. Bake for one hour.