Black Bean and Vegetable Bake

Note: This Black Bean and Vegetable Bake recipe makes lots! We eat it for at most two days. When we’re out of chips then we scoop the dish onto tortillas of small size before closing the taco dip into a taco loop and then say. You can make half of the dish in a 2-quart baking dish or an 8-inch round oven-safe skillet. You can also make the whole thing then freeze half of it before melting the cheese and baking the remainder right now. The future you will be glad you thought of it.

Ingredients of Making Black Bean and Vegetable Bake:

• 2 tablespoons olive oil or vegetable oil.

• One large onion cut into small pieces.

• Four cloves of garlic minced.

• 1 fresh jalapeno or habanero pepper, minced.

• 1 bell pepper chopped.

• Ground cumin 1 tablespoon.

• 2-to-3 teaspoons of ground chilli powder (to taste).

• Two tablespoons of tomato paste.

• 1 (28-ounce) can of diced tomatoes and 2-3 cans Rotel Salt Kosher.

• 2 (15.5-ounce) cans of black beans, rinsed and drained Salt Kosher.

• 1 cup corn kernels fresh (from one ear) canned and draining as well as stored in a freezer (no need to defrost).

• 4 ounces baby spinach roughly chopped.

• 1 lime, cut in half.

• 3/4 cup crumbled cotija cheese.

• Six to eight inches (1 half to two cups) finely grated monterey Jack or pepperjack cheese.

• Tortilla chips.

How do you make Black Bean and Vegetable Bake:

• Prepare your biggest ovenproof skillet or sauté pan on medium-high temperature. When it is hot, add oil and when your oil has reached a certain temperature, throw in the onions garlic, jalapeno and bell pepper. Cook until the ingredients begin to soften, about 4 to 5 minutes. Then add the cumin the first 2 teaspoons chili powder and tomato paste and cook for one minute. Add diced tomatoes, and simmer for one minute. Add the beans and cook for about 2 to 3 minutes. Then taste the dish and add salt. I have found that I require between 2 and 3 teaspoons of salt kosher (Diamond name) to make sure that the level is just right, but you can adjust it according to your liking. Add 1 teaspoon chili powder if you need it to achieve your preferred level of heat. Add the spinach and corn then stir it until the spinach has softened and the mixture is warm. Test the seasonings again and adjust as required. Squeeze half one lime over.

• In the meantime, turn on your oven’s broiler. And if you don’t have a broiler, make it to the highest temperature it can.

If your skillet isn’t ovenproof, pour mixture into a baking dish. Mix cotija and Jack cheeses and sprinkle it onto the beans. The smaller amount of Jack cheese will cover the pan less well than the amount shown in this picture, and lets more sauce flow through. A larger quantity is not undesirable.It’s time to Transfer the dish to the broiler, to cook till cheese has melty and golden on top. Enjoy immediately with tortilla chips and any hot sauce that you like and, if you’re like me, an ounce of juice from the remaining portion of the lime.

Do it ahead of time: While the whole dish can be reheated well in a 350°F oven should you plan to eat in the future, advise to add the cheese until just before serving it since cheese is at its stretchiest and gooeyest when it’s first melted. And here our Black Bean and Vegetable Bake recipe is ready to serve.

If you like this Black Bean and Vegetable Bake then also try this tasty recipe named “Rice Kheer Pudding“.