Refried Bean, Zucchini and Corn Gratin

INGREDIENTS

2 cups

Corn, fresh or frozen kernels

Garlic cloves

1/2 cup

Onion

1/2 tsp

Oregano

Serrano chile

3 cups

Simmered black beans or pinto beans

1 1/2

lbs Zucchini or mixed zucchini and yellow squash

Chipotle in adobo

1/4 cup

Cornmeal or polenta

1 tsp

Chili powder, mild or hot

Salt

1 tbsp

Butter or extra virgin olive oil

2 tbsp

Grapeseed or sunflower oil

2 tbsp

Olive oil, extra virgin

2 tsp

Cumin seeds, ground

1 1/4 cups

Milk

1/4 cup

Queso cotijo

½ cup grated asadero, Monterey Jack or pecorino