Preheat your oven to 400°F / 200°C. Use about 1 tablespoon (15 ml / 0.5 fl oz) of the olive oil to grease a 2-quart gratin dish or a 9x13-inch baking dish.
Pour the warmed salsa into the bottom of the prepared dish and spread it evenly. Spoon the pinto beans over the salsa.
Season lightly with salt and pepper.
Scatter the cubed Monterey Jack cheese evenly over the beans, pressing the cubes down slightly into the mixture.
Sprinkle the crushed tortilla chips over the cheese, followed by the crumbled queso fresco.
Drizzle the remaining olive oil over the top.
Bake for 20 to 30 minutes, or until the cheese is fully melted, the sauce is bubbling, and the tortilla chip topping is golden brown.
Remove from the oven and let it rest for a few minutes.
Garnish generously with fresh cilantro and another grind of black pepper before serving.
Don't be afraid to swap the beans. Black beans, kidney beans, or heirloom varieties like cranberry or anastazi beans work beautifully in this recipe.
Turn this into a heartier meal by adding 1 cup (240 ml) of corn kernels with the beans or by layering in roasted sweet potato cubes as described in the variations.
