Spicy Cheesy Pinto Bean, Chile & Rice Bake - Delicious Living

Ingredients

• 3 teaspoons canola oil or ghee, divided
• 1 yellow onion, halved and quartered
• 5 small tomatillos, peeled and rinsed
• 5 poblano peppers
• 1 serrano chile
• 3 cloves garlic
• ¼ cup chopped fresh cilantro
• ¾ teaspoon salt, divided
• 1 cup dry brown rice
• 2 cups vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 large red bell pepper, diced
• 1 cup fresh or frozen corn kernels
• 1½ teaspoons ground cumin
• 6 (4-inch) flour tortillas, cut into quarters (street-taco size)
• ½ cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Scallions and/or cilantro, for garnish