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1
Heat oven to 375 degrees.
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2
Oil or butter a 2-quart baking dish or gratin dish.
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3
Refry beans: Drain off about 1/2 cup of liquid from beans, retaining it in a separate bowl to use later for moistening beans, should they dry out.
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4
Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili.
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5
Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook.
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6
Add beans and optional chipotle.
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7
Fry beans, stirring and mashing with the back of a spoon, until they thicken and form a thin crust on the bottom of the pan.
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8
Stir up crust and mix into the beans.
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9
Cook until beans are thick but not dry, about 10 minutes.
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10
Add liquid you saved from the beans if they seem too dry.
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11
Taste refried beans and adjust salt (they probably wont need any as the broth reduces when you refry them).
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12
Spread in an even layer in the baking dish.
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13
(Note: If you use canned beans, do not drain.
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14
The frying process will go more quickly.)
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15
Clean and dry skillet.
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16
Heat over medium heat and add olive oil.
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17
Add onion and cook, stirring, until tender, about 5 minutes.
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18
Add a pinch of salt and garlic and cook, stirring, until garlic is fragrant, about 30 seconds.
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19
Add squash, oregano, salt and pepper, and turn up heat slightly.
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20
Cook, stirring often or tossing in pan, until squash is translucent and tender, 5 to 10 minutes.
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21
Taste and adjust seasoning.
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22
Spread in an even layer over the beans.
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23
Combine corn and milk in a saucepan and bring to a simmer.
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24
Simmer 5 minutes, until corn is just tender.
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25
Stir in cornmeal and minced serrano, add salt to taste, and continue to simmer until mixture is thick, 3 to 5 minutes.
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26
Stir in grated cheese.
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27
Remove from heat and spread in an even layer over squash.
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28
Sprinkle crumbled cheese over top.
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29
Dot with butter or drizzle on oil.
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30
Place in oven and bake 25 minutes, until bubbly and crumbled cheese is lightly browned.
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31
Serve hot or warm.
