Bean casserole

Here’s a hearty bean casserole recipe that’s both nutritious and delicious:

Ingredients:

• 2 cans (15 oz each) of beans (like kidney, black, or pinto), rinsed and drained
• 1 can (15 oz) diced tomatoes (with or without green chilies)
• 1 cup corn (canned or frozen)
• 1 cup cooked rice or quinoa (optional)
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
• 1/2 cup breadcrumbs (optional, for topping)
• 2 tablespoons olive oil

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until they are softened, about 5 minutes.

3. Combine Ingredients: In a large mixing bowl, combine the beans, diced tomatoes, corn, cooked rice or quinoa (if using), sautéed vegetables, cumin, chili powder, salt, and pepper. Mix well.

4. Transfer to Casserole Dish: Pour the mixture into a greased casserole dish and spread it evenly. Sprinkle the cheese on top.

5. Add Topping: If using, sprinkle breadcrumbs over the cheese for added crunch.

6. Bake: Bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.

7. Serve: Let it cool for a few minutes before serving. Enjoy your bean casserole!

Feel free to adjust the spices and ingredients to suit your taste!