Green Beans with Tomatoes and Cotija

In Dutch oven, place 2 cups water. Cover tightly; heat to boiling.

Place green beans in steamer basket in Dutch oven. Reduce heat to medium-low; cook 8 to 10 minutes or until crisp-tender.

Drain thoroughly.

Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes, oregano and pepper flakes.

Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid is evaporated.

Spoon drained beans onto serving platter; top with tomato mixture.

Sprinkle with cheese and almonds; serve warm.