This salsa verde black bean bake recipe is one of those that gets even better as it sits. I make this recipe during my Sunday meal prep, then eat it all week for my work-day lunches and each day is better than the last!
You can use homemade salsa verde (even this green tomato salsa) or a jar from the store. I find that store-bought salsa verde tends to be high in salt, so I reduce the amount of salt I use if I’m out of homemade salsa.
The tangy salsa verde that makes the base for this dish is amplified with a few simple ingredients. Canned green chiles and cumin to compliment the salsa verde as well as amp up the flavor and add just a touch of heat.
Mixing in half the cheese and putting half on top yields the best results in my opinion. The cheese on top adds visual appeal while the cheese in the middle creates a creamy profile that also thickens the sauce around the beans. The silky body and texture is alluring.
How to serve the Salsa Verde Black Bean Bake:
I eat it just as is, by the spoonful. It makes 5 small servings alone, perfect for a week’s worth of lunches made in advance.
You can also serve with tortillas, for an impromptu taco.
Serve it with tortilla chips, for scooping and dipping.
Serve it with rice for a beans-and-rice vibe.
Variations to the Salsa Verde Black Bean Bake recipe:
Simple swamps: Swap diced green bell pepper or Anaheim chiles for the can of diced green chiles. Swap black beans for pinto beans, white beans, or butter beans. Swap the Monterey jack for another melty cheese, such as cheddar, colby jack, or pepper jack. Swap the garlic powder for fresh minced garlic.
Try a salsa rojo version with red salsa instead of green and add chili powder or paprika.
PrintSalsa Verde Black Bean Bake
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 5
- Category: Entree
Ingredients
- 1 TBS olive oil
- 1 small onion, diced
- 4 oz can diced green chiles
- 2 15-oz cans black beans, drained
- 1 ½ cups salsa verde
- Salt, to taste (¼ – ½ tsp depending on the saltiness of the salsa)
- 2 tsp each: cumin and garlic powder
- 1 cup shredded Monterey jack cheese (about 4 oz)
- Lime wedges, for serving
Instructions
- Preheat oven to 425 degrees F.
- Saute the onion in olive oil until softened.
- In an oven-safe casserole or skillet, combine the onion, green chiles, black beans, salsa verde, salt, cumin, garlic powder and about ½ cup cheese. Sprinkle with remaining ½ cup cheese and bake for 10-15 minutes, or until bubbly and the cheese is melted.
Recipe adapted from New York Times Cooking.
