Chipotle Taco Casserole

🥘 Ingredients

• borlotti beans
  26.8 oz
• chili powder
  4 tsp
• corn tortillas
  12 unit
• hot
• hot sauce
  4 tsp
• long green pepper
  2 unit
• mexican cheese blend
  1 c
• roma tomato
  2 unit
• scallions
  4 unit
• sour cream
  4 tbsp
• southwest spice blend
  2 tbsp
• tomato paste
  6 tbsp
• vegetable oil
  2 tbsp

🍳 Cookware

• medium
• aluminum foil
• small bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 350°F. Lightly oil an 8-by-8-inch baking dish. Halve, core, and seed long green pepper into small squares. Trim and thinly slice scallions , separating greens and whites. Halve and core roma tomato into small cubes. Drain and rinse borlotti beans .

   long green pepper: 2 unit, scallions: 4 unit, roma tomato: 2 unit, borlotti beans: 26.8 oz
2. 

   2

   Heat a large drizzle of vegetable oil in a medium pot over medium-high heat. Add green pepper and scallion whites. Cook, tossing until tender ⏱️ 5 minutes . Season with southwest spice blend , ¼ tsp chili powder , salt, and pepper. TIP: Add more hot sauce for extra heat, but save some hot sauce for the crema.

   vegetable oil: 2 tbsp, southwest spice blend: 2 tbsp, chili powder: 2 tsp, hot sauce: 2 tsp, hot
3. 

   3

   Stir 3 TBSP tomato paste into pot (we sent more). Let cook ⏱️ 1 minute . Stir in beans and ⅔ cup water. Let simmer until slightly thickened ⏱️ 3 minutes .

   tomato paste: 6 tbsp
4. 

   4

   Arrange three corn tortillas in a single layer on the bottom of the oiled baking dish, cutting one tortilla in half to fit. Add all of the bean mixture and spread evenly. Layer remaining tortillas on top, again cutting one in half. Gently press down to remove air pockets. Scatter mexican cheese blend over top. Cover dish with aluminum foil and bake until hot and cheese melts ⏱️ 22 minutes .

   corn tortillas: 12 unit, mexican cheese blend: 1 c
5. 

   5

   Meanwhile, in a small bowl , stir together sour cream , 1 TBSP water, and as much of the remaining chili powder as you like. Season with salt.

   sour cream: 4 tbsp, chili powder: 2 tsp
6. 

   6

   Once casserole is done, remove from oven and let rest ⏱️ 5 minutes . Cut into four squares and divide among plates. Drizzle with crema, garnish with scallion greens and tomatoes, and serve with hot sauce on the side.

   hot sauce: 2 tsp