Black Bean Bake (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 medium bell pepper, chopped into small cubes, any color
02 -
½ teaspoon salt
03 -
1 teaspoon smoked paprika
04 -
4 garlic cloves, minced
05 -
½ lb (225 g) sweet potatoes, peeled and diced into ½-inch pieces
06 -
¼ teaspoon ground black pepper
07 -
1 medium red onion, finely diced
08 -
½ jalapeño, minced
09 -
1 ½ cups (175 g) low-fat cheddar, shredded
10 -
1 can (14 oz / 400 g) black beans, rinsed and drained
11 -
1 teaspoon dried oregano
12 -
1 tablespoon olive oil
13 -
Fresh cilantro, scallions, and avocado for adding on top
14 -
1 teaspoon ground cumin
15 -
1 can (14 oz / 400 g) diced tomatoes
16 -
1 can (7 oz / 200 g) sweetcorn, drained and clean
# Instructions:
01 -
Add olive oil to your large skillet and warm it over medium heat. Toss in the diced red onion and bell pepper. Keep stirring for about two minutes till the onion gets soft.
02 -
Drop in the potato chunks and let them cook for roughly 5 minutes. Stir from time to time, so they don't stick.
03 -
Mix in the diced garlic and jalapeño, cooking them for a minute or so. Toss in the cumin, smoked paprika, oregano, salt, and black pepper, stirring everything around for about 30 seconds.
04 -
Turn on your oven and set it to 375°F (190°C).
05 -
Pour the tomatoes into the skillet, then add the black beans and sweetcorn. Stir thoroughly. Let it gently simmer for 10–15 minutes, stirring here and there, until the potato bits are cooked through. If the mix dries out, splash in a bit of water.
06 -
Evenly sprinkle the grated cheese across the top. Slide the skillet into your heated oven and bake for 10 minutes or so, letting the cheese get nicely melted and just slightly golden.
07 -
Pull the pan out of the oven and let it cool for a couple of minutes. Add chopped cilantro, sliced avocado, and scallions right before serving.
# Notes:
01 -
If the skillet mix starts to dry up, splash in a little water to keep it moist.