Chipotle Taco Casserole

Name: Chipotle Taco Casserole with Beans, Green Pepper, and Mexican Cheese
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 unit Long Green Pepper; 2 unit Scallions; 1 Tomato; 13.4 oz Borlotti Beans; 1 tbsp Southwest Spice Blend; 1 tsp Chili Powder; 3 tbsp Tomato Paste; 6 Corn; 1/2 cup Mexican Cheese Blend; 2 tbsp Sour Cream; 1 tsp Hot Sauce; 1 tbsp Vegetable Oil; Salt; Black Pepper

with Beans, Green Pepper, and Mexican Cheese

By Recipe0 System

Beans! Beans! They’re not just good for your heart. These beans are so full of delicious dynamic flavors, they’re practically a work of art. The filling in this casserole has borlotti beans and green pepper simmered in Southwestern spices and chipotle chili. It gets wedged between two layers of tortillas, topped with cheese, and baked in the oven until piping hot. And when it comes out all hot, melty, and steamy, all that’s left to do is add a drizzle of crema to cool things off.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Long Green Pepper
2 unit Scallions
1 Tomato
13.4 oz Borlotti Beans
1 tbsp Southwest Spice Blend
1 tsp Chili Powder
3 tbsp Tomato Paste
6 Corn
1/2 cup Mexican Cheese Blend
2 tbsp Sour Cream
1 tsp Hot Sauce
1 tbsp Vegetable Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Preheat oven to 350 degrees. Lightly oil an 8-by-8-inch baking dish. Halve, core, and seed green pepper, then cut into small squares. Trim, then thinly slice scallions, separating greens and whites. Halve and core tomato, then cut into small cubes. Drain and rinse beans.
2

Heat a large drizzle of oil in a medium pot over medium-high heat. Add green pepper and scallion whites. Cook, tossing, until tender, about 5 minutes. Season with Southwest spice, ¼ tsp chili powder, salt, and pepper. TIP: Add more chipotle for extra heat, but save some for the crema.
3

Stir 3 TBSP tomato paste into pot (we sent more). Let cook for about 1 minute. Stir in beans and ¾ cup water. Let simmer until slightly thickened, 2-4 minutes.
4

Arrange three tortillas in a single layer on the bottom of your oiled baking dish, cutting one tortilla in half to fit. Add all of the bean mixture to dish and spread out evenly. Layer remaining tortillas on top, again cutting one in half to fit. Gently press down on tortillas to remove any air pockets. Scatter cheese over top. Cover dish with aluminum foil. Bake in oven until filling is hot and cheese melts, 20-25 minutes.
5

Meanwhile, in a small bowl, stir together sour cream, 1 TBSP water, and as much of the remaining chili powder as you like. Season with salt.
6

Once casserole is done baking, remove from oven and let rest 5 minutes. Cut into four squares and divide between plates. Drizzle crema over top. Garnish with scallion greens and tomatoes serve.

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