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The Ultimate Cheesy Jalapeño Bean Bake – vegetarian recipe
Stav Kogan

The Ultimate Cheesy Jalapeño Bean Bake

A hearty and satisfying Cheesy Jalapeño Bean Bake featuring a rich tomato and chile sauce, kidney beans, and a generous topping of melted Monterey Jack cheese. Perfect for potlucks, parties, or a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 710
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons (30 ml / 1 fl oz) olive oil
  • 2 medium onions, diced
  • 2 cloves garlic, minced
  • 1 28-ounce / 794 g (28 oz) can diced tomatoes, well drained
  • 1 tablespoon (15 ml / 0.5 fl oz) tomato paste
  • 1 4-ounce / 113 g (4 oz) can mild green chiles, drained and diced
  • 1 teaspoon (5 ml / 0.2 fl oz) chili powder
  • 1/4 teaspoon (20 ml / 0.7 fl oz) dried oregano
  • 1/2 teaspoon (10 ml / 0.3 fl oz) salt
  • Freshly ground pepper to taste
  • 3 15-ounce / 425 g (15 oz) cans kidney beans, drained and rinsed
  • 1 cup (240 g / 8.5 oz) sour cream
  • 2 cups (8 ounces) / 226 g (8 oz) grated Monterey Jack cheese with jalapeño peppers
  • Pro-Tips for the Perfect Bean Bake
  • Control the heat by using spicy green chiles or adding a pinch of cayenne pepper to the sauce. For a milder version, use plain Monterey Jack cheese.
  • For a crunchy topping, sprinkle a handful of crushed tortilla chips or panko breadcrumbs over the final layer of cheese before baking.
  • Feel free to swap the kidney beans for pinto or black beans, or use a combination for more texture and flavor.
  • This dish is perfect for meal prep. Assemble the bean mixture up to 8 hours in advance and refrigerate. When ready to eat, simply layer with sour cream and cheese, then bake as directed.

Method
 

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the onions and garlic and sauté for 5 minutes until softened.
  3. Stir in the drained tomatoes, tomato paste, green chiles, chili powder, oregano, salt, and pepper. Increase the heat to high and cook, stirring frequently, for about 5 minutes, until the liquid has evaporated.
  4. Add the drained and rinsed kidney beans to the skillet and toss to combine everything thoroughly.
  5. Remove the pan from the heat.
  6. Preheat your oven to 375°F / 190°C.
  7. Spread half of the bean mixture into a large casserole dish.
  8. Top it with half of the sour cream and half of the grated cheese.
  9. Repeat the layers with the remaining bean mixture, sour cream, and cheese.
  10. Bake for 20 to 25 minutes, or until the casserole is hot, bubbly, and the cheese is beautifully melted.
  11. Let it rest for a few minutes before serving.

Nutrition

Calories: 710kcalCarbohydrates: 55gProtein: 35gFat: 45g

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