Cheesy Green Chile Bean Bake

Prep:10minCook:20min

From NYT Cooking via Jamelle Bouie Modifications: added 1 green bell pepper Added 1 can beans Switched pinto to black beans Reduced oil

Updated at: Fri, 28 Mar 2025 17:07:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories344.2 kcal (17%)

Total Fat7.9 g (11%)

Carbs38.9 g (15%)

Sugars5.9 g (7%)

Protein22.8 g (46%)

Sodium2123.7 mg (106%)

Fiber16.5 g (59%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 teaspoonneutral oil

such as grapeseed

2poblano chiles

or green bell peppers, seeds and stem removed, coarsely chopped

1green bell pepper

salt

pepper

3 x 15 ouncecans black beans

or pinto, rinsed

1 x 16 ouncesalsa verde

jar, or 1 3/4 cups homemade salsa verde

¼ cupcilantro leaves

packed, stems reserved and finely chopped

1 cuppart skim mozzarella cheese

grated

lime wedges

for serving

Instructions

Step 1

Arrange a rack in the upper third of the oven and heat the broiler to high.

Step 2

In a large, ovenproof skillet, heat the oil over medium-high. Add the poblanos or peppers 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.