Chipotle Taco Casserole

Name: Chipotle Taco Casserole with Beans, Green Pepper, and Mexican Cheese
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Long Green Pepper; 2 unit Scallions; 1 unit Roma Tomato; 13.4 ounce Borlotti Beans; 1 tablespoon Southwest Spice Blend; 1 teaspoon Chili Powder; 3 tablespoon Tomato Paste; 6 unit Corn Tortillas; ½ cup Mexican Cheese Blend; 2 tablespoon Sour Cream; 1 teaspoon Hot Sauce; 1 tablespoon Vegetable Oil; Salt; Pepper

with Beans, Green Pepper, and Mexican Cheese

Recipe Development TeamPublished on September 14, 2018

Get Free Steak + 10 Free Meals

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.

Tags:

Spicy

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Long Green Pepper

2 unit

Scallions

1 unit

Roma Tomato

13.4 ounce

Borlotti Beans

1 tablespoon

Southwest Spice Blend

1 teaspoon

Chili Powder

3 tablespoon

Tomato Paste

6 unit

Corn Tortillas

½ cup

Mexican Cheese Blend

(Contains: Milk)

2 tablespoon

Sour Cream

(Contains: Milk)

1 teaspoon

Hot Sauce

Not included in your delivery

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2761 kJ

Calories660 kcal

Fat21 g

Saturated Fat7 g

Carbohydrate87 g

Sugar14 g

Dietary Fiber21 g

Protein28 g

Cholesterol35 mg

Sodium580 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

•Strainer

•Medium Pot

•Aluminum Foil

•Small Bowl

Instructions

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.

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.

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.

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.

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.

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.