How to make it

  • 1. Adjust an oven rack to the middle position and heat the oven to 350 degrees.
  • 2. Heat 1 tablespoon oil and the vermicelli in a 12-inch skillet over medium-high heat. Cook, stirring constantly, until the noodles are golden brown, 4 to 5 minutes. Transfer the noodles to a 13 by 9-inch baking dish.
  • 3. Add the remaining 1 tablespoon oil and the onion to the empty pan. Cook, stirring frequently, until the onion softens and browns slightly, about 2 1/2 minutes. Add the garlic and cumin and toast until fragrant, 30 seconds. Add the tomatoes and their juice along with the chiles, beans, water, and salt. Bring the mixture to a boil, then pour it over the pasta.
  • 4. Place the baking dish in the oven and bake until all the liquid is absorbed and the pasta is tender, about 15 minutes. Remove the baking dish from the oven, stir to combine the ingredients, and then sprinkle evenly with the cheese. Return the baking dish to the oven and bake until the cheese melts, 2 to 3 minutes. Spoon portions onto individual plates and garnish with cilantro and sour cream. Serve immediately.

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