A quick and healthy school time snack. Or appetizer. Or what have you.
1 (15 oz.) can black beans, rinsed, drained and partially mashed
1/2 cup drained canned whole kernel corn cooked white or whole grain rice
1/3 cup salsa
1/4 water
2 teaspoons chili powder
5 ounces shredded cheddar cheese
1 small jalapeno pepper and/or poblano pepper, sliced
Preheat oven to 375 degrees. Combine beans and next 4 ingredients; pour into a lightly greased small casserole dish. Sprinkle with cheese and top with pepper slices. Cover and bake for 20 minutes or until cheese is melted and filling is bubbly. Uncover and cook 5 minutes. Serve with tortilla chips or other crunchy crackers.
Updated: Love this recipe so much more without the corn. The rice is way better.
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