Name: Cheesy Black Bean Sauté with Bell Pepper, Jalapeño & Tortilla Chips
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 1 (227 g) block cheddar cheese; 1 small bunch cilantro; 6 cloves garlic; 3 green bell peppers; 3 jalapeño peppers; 3 red bell peppers; 18 small corn tortillas; 3 (213 ml) cans tomato sauce; 1 ½ medium yellow onions; black pepper; chili powder; cumin, ground; extra virgin olive oil; salt

Cheesy Black Bean Sauté with Bell Pepper, Jalapeño & Tortilla ChipsCheesy Black Bean Sauté with Bell Pepper, Jalapeño & Tortilla Chips — a 30-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

1 (227 g) block cheddar cheese

1 small bunch cilantro

6 cloves garlic

3 green bell peppers

3 jalapeño peppers

3 red bell peppers

18 small corn tortillas

3 (213 ml) cans tomato sauce

1 ½ medium yellow onions

black pepper

chili powder

cumin, ground

extra virgin olive oil

salt

Instructions

Preheat oven to 190°C (375°F).

Stack the tortillas, then cut in quarters and divide between two large baking sheet pans. Drizzle with oil and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, flipping chips halfway through, until golden and crispy, 10-12 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce.

Trim, seed, and medium dice bell peppers. Place in a large bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl with the bell pepper. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel, halve, and medium dice onions; peel and mince garlic. Add both to the bowl.

Preheat a large pot over medium-high heat.

While the pot heats up, drain and rinse beans.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, beans, and spices; cook, stirring occasionally, until veggies are tender, 6-8 minutes. (Reserve bowl for the next step.)

Meanwhile, coarsely grate cheese. Place in the reserved bowl.

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add half to the bowl with the cheese and set aside. (Reserve remaining cilantro for serving.)

When the veggies are done, add cheese, cilantro, and tomato sauce to the pot, then stir to combine the bean sauté. Continue to cook, stirring occasionally, until cheese is melted, 3-4 minutes more. Remove from heat.

To serve, divide tortilla chips and cheesy beans between plates. Sprinkle beans with reserved cilantro and enjoy!

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