Cheesy Green Chile Bean Bake
Updated Jan. 22, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon neutral oil (such as grapeseed)
- 2poblano chiles or green bell peppers, seeds and stem removed, coarsely chopped
- Salt and pepper
- 2(15-ounce) cans pinto beans, rinsed
- 1(16-ounce) jar salsa verde, or 1¾ cups homemade salsa verde
- ¼cup packed cilantro leaves, stems reserved and finely chopped
- 1½cups/6 ounces grated Monterey Jack cheese
- Lime wedges, for serving
Nutritional analysis per serving (4 servings)
491 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 15 grams dietary fiber; 7 grams sugars; 27 grams protein; 1793 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange a rack in the upper third of the oven and heat the broiler to high. (If you don’t have a broiler, see Tip.)
- Step 2
In a large, ovenproof skillet, heat the oil over medium-high. Add the poblanos and cook, undisturbed, until browned underneath, 2 to 3 minutes. Season with salt and pepper and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes.
- Step 3
Stir in the beans, salsa verde and cilantro stems, and simmer until thickened slightly, 2 to 3 minutes.
- Step 4
Turn off the heat, sprinkle the cheese evenly over the top, then broil until melted and browned in spots, 2 to 3 minutes. Serve right away topped with cilantro leaves and a squeeze of lime.
- You can also melt the cheese on the stovetop. Set the heat under the skillet to low, cover the skillet, and cook until the cheese is melted, 2 to 4 minutes.
Private Notes
Comments
I wanted mine to be a bit heavier on the veggies so I a small red onion, some garlic, a can of those Hatch green chilies and used 2 poblano AND 2 green bell peppers. Loved it. Perfect blend of junky and veggie. Comes together so quickly and easily.
New Mexican here. I would say if you can get a jar of New Mexico chopped green chile, that would be a great sub for the salsa verde. You may need to add a bit more seasonings to taste (salt/cumin/garlic/onion). I like it topped with Tapatio. My husband prefers Cholula. Crack some eggs on top, bake. Or let the eggs poach in the bean and salsa liquids. Delicious.
I made this yesterday--it's much better several hours later or the next day, after the flavors have time to marry each other. It was also a little soupy but stiffened up after I let it set on the stove for a while. I will definitely make it again, but might make it the night before and then broil just before I want to serve it.
I added onion and chicken! Super tasty. Daughter requested i make rice to put the leftovers on top.
Tried it the first time as written and it was great! Second time around, I wanted to jam more veggies into it - I added a diced red onion with the poblanos and stuck two small zucchini and two ears of corn under the broiler to get some color while everything else was on the stove, then added 'em into the mix right before topping with cheese and returning to the broiler. Super tasty topped with a fried egg!
I used the suggestions of adding onion, garlic, and some refried beans and ground turkey instead of a second can of pinto. Made it the perfect consistency and not soupy at all!!! I didn't add any extra salt at all, there was plenty in the canned ingredients already. Served with tortilla chips