Tony's Quick & Easy Cheesy Hashbrown Black Bean Bake Recipe

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Tony's Quick & Easy Cheesy Hashbrown Black Bean Bake
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  1. Preheat oven to 400 degrees.
  2. Combine 1st list of ingredients into a food processor and blend well until mixture is smooth. Transfer bean mixture to a 9x9 baking dish and spread out evenly.
  3. Combine 2nd list of ingredients into a mixing bowl and mix well. Transfer potato mixture into the baking dish and layer evenly on top of the bean mixture.
  4. Lightly dust top of the bake with Paprika using the 3rd list of ingredients.
  5. Place baking dish in oven and cook for about 20 minutes or until potatoes are lightly browned. Remove from the oven and allow to cool for about 10 minutes.
  6. Use the 4th and final list of ingredients for garnish. Drizzle top of bake with parallel lines of sour cream separated by about 1/2 an inch. Then mix the Red Pepper and Green Onions together and sprinkle evenly over top of the sour cream.
  7. Serve warm with your favorite brand of tortilla chips and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 147.58 Kcal (618 kJ)
Calories from fat 72.77 Kcal
% Daily Value*
Total Fat 8.09g 12%
Cholesterol 14.08mg 5%
Sodium 156.29mg 7%
Potassium 244.39mg 5%
Total Carbs 14.52g 5%
Sugars 0.55g 2%
Dietary Fiber 1.7g 7%
Protein 5.45g 11%
Vitamin C 9.4mg 16%
Vitamin A 0.2mg 8%
Iron 0.8mg 4%
Calcium 104.1mg 10%
Amount Per 100 g
Calories 156.11 Kcal (654 kJ)
Calories from fat 76.97 Kcal
% Daily Value*
Total Fat 8.55g 12%
Cholesterol 14.89mg 5%
Sodium 165.32mg 7%
Potassium 258.51mg 5%
Total Carbs 15.36g 5%
Sugars 0.58g 2%
Dietary Fiber 1.8g 7%
Protein 5.76g 11%
Vitamin C 10mg 16%
Vitamin A 0.3mg 8%
Iron 0.8mg 4%
Calcium 110.2mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
  • 4

Good Points

  • saturated fat free,
  • low cholesterol

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