Cheesy Green Chile Bean Bake

Just to perk it up a bit I added half an onion to the chiles. Sautéd them and when almost done added two cloves of minced garlic. We had some steak leftovers and sliced them very thin. Laid the steak slices over the bean mixture and then laid on the cheese. This was not difficult to eat.

Added a can of black beans, bag of spinach, and a red onion. Used two bell peppers and one seeded jalapeño

Tasty and easy… and I’m cooking for one who is vegetarian and one who is low-carb, so this checks all the boxes. I used cans of an organic tri-bean blend (pinto, kidney, & black) that’s available at my local supermarket.

This waa a great recipe. The salsa you choose makes a difference, but you can compensate. I have added a can of tomatoes, cumin and ancho chile powder when I haven’t had great salsa and it completely rescues it.

Added cauliflower 1/2 head - remember to saute before peppers, onion It was a little wet at the end, drain some liquid from salsa verde before adding. And dry cauliflower

Loved this. Very easy. Can mise all first. Melted cheese on stovetop

Add bacon! This is one of our favorites at home, but without bacon, it’s not the same.

I cut the peppers in strips, as well as an onion, and cooked it for 10+ minutes so it got nice and melty. Then I added in some chopped garlic and spices before proceeding with the recipe (also used black beans instead, and mashed them as I stirred). It was wonderful! The peppers added a smokiness, and the store-bought salsa was a great shortcut.

It pays to make your own salsa verde

The success of this recipe depends entirely on the salsa verde (rather obviously). I’ve tried it with two brands of store bought stuff, was delicious and perfectly spicy for our tastes the first time, bland the second time. So choose your salsa verde with care! Then, the cheese: Monterey Jack is fine but Oaxaca cheese is KILLER. Lastly, while this is an adaptable recipe, the poblanos add a flavor that a bell pepper can’t match.

I followed others & fleshed it out with more veggies: - limited pepper options in my supermarket so sautéed 1 green & 1 yellow bell pepper - then added 4 portabello mushrooms sliced in strips and let them cook a bit in the pan - added 4 minced cloves of garlic until aromatic - added 2 big cans of pinto beans & one regular can of black beans along with a tin of NM green chili & a small jar of green salsa, cumin and paprika Served with fried eggs, avocado, cilantro & lime. Seriously incredible

Added red onion. Get mild salsa verde

Just wow. This is a delicious pinto bean recipe. I made the beans from scratch (a cup and a half of dried beans got me the 30 ounces required for the recipe. Also, make the green chile salsa from scratch per the link in the recipe. A remarkably low-fat (yes, cheese, I get it…) easy to make and in readily satisfying dish.

We made some adjustments adding some crisped up shredded chicken on top of the pepper/bean/salsa mixture before we added cheese. Used 2 poblanos as well as a bell pepper, dumped some hot hatch chiles in the mix too. Used a 3 pepper shredded cheese. Yummy and substantial served with chips and avocado.

I had my pan and oven heating, pepper jack shredded, a pot of mayocoba beans made, when I realized my cilantro was bad and no fresh peppers. Not to be daunted, I thinly sliced 7 cloves of garlic, tossed some dehydrated red & green bell pepper flakes (thank you Penzey’s Spices!) and a can of fire roasted green peppers-dinner saved! This is a quick, flavorful and flexible recipe.