Cheesy Green Chile Bean Bake
Updated Jan. 21, 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’ve made this twice now and it’s a great recipe! This time I doubled the recipe and started from dry beans. I soaked them throughout the workday and then pressure cooked them for 9 mins with 10 mins of natural release. I also made the salsa in bulk because it also freezes great. I also added a half an onion and served on corn tortillas with fried eggs and a side of roasted sweet potatoes. I have had success freezing portions in souper cubes and reheating. Amazing!
This has the best taste to effort ratio on NYT cooking!
We love this recipe! It is great as is and infinitely flexible! Change up the beans, the cheese, mix and match peppers, throw in mushrooms or spinach! Delicious!