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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In '1,000 Mexican Recipes' by Marge Poore Ingredients:
2 cups cooked black beans |
1/2 cup minced white onion |
2 cups shredded monterey jack cheese |
1 cup shredded cheddar cheese |
2 jarred pickled jalapeno peppers, finely chopped |
1 teaspoon jalapeno juice, from the can |
1/2 teaspoon ground cumin |
1/4 cup sour cream |
2 green onions, including 2 inches of green part, finely chopped |
Directions:
1. Prepare the beans, or used canned beans; reserve.
2. Preheat the oven to 325°.
3. Drain the beans of most of their liquid; mash half of the beans.
4. Put all of the beans in an ovenproof serving casserole dish.
5. Add the white onion, cheese, jalapenos, jalapeno juice, and cumin; mix well.
6. Bake the bean mixture until hot and bubbling, about 15 minutes.
7. Drizzle with sour cream and scatter the green onions on top.
8. Serve hot with chips.
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