Refried Bean, Zucchini and Corn Gratin

cooking.nytimes.com

willhslade

subheading: FOR THE BEANS:

3 cups simmered black beans or pinto beans, with liquid (see recipe)

2 tablespoons grapeseed or sunflower oil

2 teaspoons cumin seeds, ground

1 chipotle in adobo, seeded and minced (optional)

Salt to taste

1 teaspoon mild or hot chili powder (more to taste)

subheading: FOR THE SQUASH:

2 tablespoons extra virgin olive oil

½ cup minced onion

Salt to taste

2 garlic cloves, minced

1½ pounds zucchini or mixed zucchini and yellow squash, sliced about ¼ inch thick

½ to 1 teaspoon oregano, preferably Mexican oregano, to taste

subheading: FOR THE CORN:

2 cups corn kernels (fresh or frozen)

1¼ cups milk

1 serrano chile, minced

¼ cup cornmeal or polenta

Salt to taste

½ cup grated asadero, Monterey Jack or pecorino

¼ cup crumbled queso cotijo, queso fresco, or feta

1 tablespoon butter or extra virgin olive oil

Directions at cooking.nytimes.com

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