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Mexican Recipes
Chipotle Taco Casserole

Chipotle Taco Casserole

with Borlotti Beans, Green Pepper, and Mexican Cheese

veggie
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Rated 2.6 / 4out of 661 ratings
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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

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

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
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

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Hot Sauce

Not included in your delivery

1 tablespoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
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.

Cook Veggies
Cook Veggies
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.

Simmer Beans
Simmer Beans
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.

Layer and Bake Casserole
Layer and Bake Casserole
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.

Mix Crema
Mix Crema
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.

Rest and Serve
Rest and Serve
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.