Recipes

Black bean roasted casserole is a hearty and flavorful dish, perfect for cozy dinners or gatherings. Combining the richness of black beans with the warmth of roasted vegetables, this casserole offers a delightful blend of textures and tastes. It’s a versatile dish that can be enjoyed on its own or paired with rice, tortillas, or a simple salad.

Cooking time:
1 hour 15 minutes

Ingredients:

• 2 cups black beans (cooked or canned, drained)
• 1 red bell pepper
• 1 green bell pepper
• 1 medium zucchini
• 1 medium onion
• 2 cloves garlic
• 1 can (14.5 oz / 400 g) diced tomatoes
• 1 cup shredded cheddar cheese
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• salt, to taste
• black pepper, to taste

Recipe:

1. Preheat the oven to 375°F (190°C).
2. Dice the red and green bell peppers, zucchini, and onion. Mince the garlic.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
4. Add the diced bell peppers and zucchini to the skillet, cooking until they start to soften, about 5 minutes.
5. Stir in the black beans, diced tomatoes, cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.
6. Transfer the mixture to a baking dish, spreading it out evenly.
7. Sprinkle the shredded cheddar cheese over the top.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the vegetables are tender.
9. Allow the casserole to cool slightly before serving.