Observe: This makes lots! We find yourself consuming it for no less than two days. After we run out of chips, we find yourself scooping it onto small flour tortillas, closing the taco to dip to taco loop, you would say. You can make half the dish in a 2-quart baking dish or 8-inch spherical ovenproof skillet. Or, you can also make all of it, freeze half earlier than melting the cheese on prime and baking the remainder proper now. Future you is fairly glad you considered it.
- 2 tablespoons olive or vegetable oil
- 1 massive onion, diced small
- 4 cloves of garlic, minced
- 1 contemporary jalapeño or habanero pepper, minced
- 1 bell pepper, diced
- 1 teaspoon floor cumin
- 2 to three teaspoons floor chili powder (to style)
- 2 tablespoons tomato paste
- 1 (28-ounce) can diced tomatoes, or 2 to three cans Rotel
- Kosher salt
- 2 (15.5-ounce) cans black beans, drained and rinsed
- Kosher salt
- 1 cup corn kernels, contemporary (from 1 ear), canned and drained, or frozen (no must thaw)
- 4 ounces child spinach, roughly chopped
- 1 lime, halved
- 3/4 cup crumbled cotija cheese
- 6 to eight ounces (1 1/2 to 2 cups) coarsely grated monterey jack or pepper jack cheese
- Tortilla chips
In the meantime, warmth your oven’s broiler, and if it doesn’t have a broiler, warmth it as sizzling because it goes.
In case your skillet isn’t ovenproof, pour combination right into a baking dish. Combine jack and cotija cheeses and sprinkle combination over the beans. [The smaller amount of jack cheese covers the pan less thickly than shown here, and allows more sauce to bubble through. The larger amount is never unwelcome.] Switch to broiler and prepare dinner till cheese is melted and browned on prime. Eat straight away with tortilla chips, sizzling sauce of your alternative, and if you happen to’re me, a squeeze of juice from the second half of the lime.
Do forward: Whereas the entire dish reheats nicely in a 350°F oven, if you happen to’re planning to eat it later, I’d wait to place the cheese on till proper earlier than you serve it as a result of cheese is at its most stretchy/gooey the primary time it melts.
