Black Bean and Vegetable Bake
Description
Maybe a lot like chili but made more of a ‘one-pot wonder’ with all of the added vegetables (and generous cheesy topping). Borrowed from Smitten Kitchen, this is also super flexible, so make it yours – enjoy!
Ingredients
avocado, canola or olive oil for cooking
1 large onion, small dice AND 4 cloves of garlic, minced
1 fresh jalapeno or habanero pepper, minced (I used 1 can of chilis (127 mL))
2 or 3 bell peppers – any color – I like red, orange and yellow, diced
1 t. cumin AND 1 T. chili powder
2 T. tomato paste (I used the whole can (156 mL))
1 can (796 mL/28 oz) diced tomatoes
1 can (398 mL/19 oz) black beans, grained and rinsed
2 t. kosher salt – or more to taste
1 can (341 mL) kernel corn, drained – or a couple of cups fresh or frozen
~200 g fresh spinach – use as much as you’d like
1 lime – half to squeeze before baking, the other half to wedge for serving
~3/4 c. cotija cheese (or feta) AND 1 1/2 to 2 c. grated Monterey jack or Pepper jack or sharp cheddar cheese – combine for the topping
rice or tortilla chips for serving
Instructions
Heat up a good splash of oil in your largest oven-proof skillet and sauté the onion, garlic, pepper (or chilis) and bell peppers for a few minutes until softened. Preheat the oven to 400.
Add in the cumin, chili powder and tomato paste and stir until well combined then stir in the diced tomatoes, then the beans. Sprinkle all with the salt and simmer for a couple of minutes.
Add in the corn and work in as much fresh spinach as you’d like. Taste for seasonings, add anything you think it needs, then squeeze a half of a lime over all and combine. Turn off the burner, combine the cheeses and generously cover the mix. Bake for about 20 minutes until the cheese is melted and bubbling (or use your broiler for a much shorter time). Serve straight away over rice, or with tortilla chips (and sour cream and hot sauce!), and use the remaining lime to garnish.
