Mexican Bean and Corn Casserole
- 14 oz (397g) cooked kidney beans
- 14 oz (397g) cooked black beans
- 2 cups (475ml) water
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup (115g) frozen corn kernels
- 2 tbsp (30ml) olive oil
- 2 tbsp (30g) tomato paste
- 1.5 tsp (7g) salt
- 2 tsp (10g) chili powder
- 1 tsp (5g) ground coriander
- 1 tsp (5g) ground cumin
- 1 tsp (5g) smoked paprika
- 1 tsp (5g) ground cayenne pepper
- Sour cream and tortilla chips for serving (optional)
- Fresh cilantro leaves for garnish
1. Heat 2 1/2 tablespoons (37.5 ml) olive oil in a large skillet over medium heat 180°C (350°F).
2. Add 1 medium diced onion and cook until softened about 5 minutes.
3. Add 1 medium diced bell pepper 2 cloves minced garlic 1 teaspoon smoked paprika 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon ground coriander and 1/4 teaspoon cayenne pepper to the skillet. Cook for 2-3 minutes stirring frequently.
4. Stir in 2 tablespoons (30g) tomato paste and cook 1 minute.
5. Add 1 cup (250ml) water and bring the mixture to a simmer.
6. Add 1 cup (160g) cooked kidney beans 1 cup (160g) cooked black beans and 1 cup (120g) frozen corn kernels to the skillet. Stir to combine and cook until corn is thawed and heated through.
7. Season the casserole with salt to taste.
8. Serve hot garnished with fresh cilantro leaves and accompanied by sour cream and tortilla chips if desired.
- skillet
- cutting board
- chef's knife
- measuring cups and spoons
- wooden spoon
- can opener
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