black bean and vegetable bake

Name: black bean and vegetable bake
Ingredients: 2 tablespoons olive or vegetable oil; 1 large onion, diced small; 4 cloves of garlic, minced; 1 fresh jalapeño or habanero pepper, minced; 1 bell pepper, diced; 1 teaspoon ground cumin; 2 to 3 teaspoons ground chili powder (to taste); 2 tablespoons tomato paste; 1 (28-ounce) can diced tomatoes, or 2 to 3 cans Rotel; Kosher salt; 2 (15.5-ounce) cans black beans, drained and rinsed; Kosher salt; 1 cup corn kernels, fresh (from 1 ear), canned and drained, or frozen (no need to thaw); 4 ounces baby spinach, roughly chopped; 1 lime, halved; 3/4 cup crumbled cotija cheese; 6 to 8 ounces (1 1/2 to 2 cups) coarsely grated monterey jack or pepper jack cheese; Tortilla chips

"Make a deep skillet of your favorite taco or burrito filling, cover it with cheese and broil it until charred and gooey on top, then scoop it up with chips...."

INGREDIENTS

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2 tablespoons olive or vegetable oil

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1 large onion, diced small

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4 cloves of garlic, minced

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1 fresh jalapeño or habanero pepper, minced

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1 bell pepper, diced

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1 teaspoon ground cumin

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2 to 3 teaspoons ground chili powder (to taste)

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2 tablespoons tomato paste

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1 (28-ounce) can diced tomatoes, or 2 to 3 cans Rotel

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Kosher salt

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2 (15.5-ounce) cans black beans, drained and rinsed

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Kosher salt

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1 cup corn kernels, fresh (from 1 ear), canned and drained, or frozen (no need to thaw)

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4 ounces baby spinach, roughly chopped

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1 lime, halved

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3/4 cup crumbled cotija cheese

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6 to 8 ounces (1 1/2 to 2 cups) coarsely grated monterey jack or pepper jack cheese

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Tortilla chips

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