🛒Ingredients
- 3 ripe avocados, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 lime, juiced
- 1 cup shredded Monterey Jack cheese
- 1 cup tortilla strips
- 1/4 cup chopped fresh cilantro
🔧Kitchen Tools Needed
- Large skillet
- 9x13 inch baking dish
- Knife
- Cutting board
- Oven
📝Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large skillet over medium heat, add olive oil and sauté the onion and garlic for about 3 minutes until translucent.
- 3
Add the red bell pepper and corn to the skillet, cooking for an additional 5 minutes until the vegetables are tender.
- 4
Stir in the black beans, cumin, chili powder, salt, and pepper. Cook for another 2 minutes, then remove from heat.
- 5
Gently fold in the diced avocados and lime juice, ensuring all ingredients are well combined.
- 6
Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
- 7
Sprinkle the shredded Monterey Jack cheese over the top of the casserole.
- 8
Scatter the tortilla strips evenly over the cheese.
- 9
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the tortilla strips are golden and crisp.
- 10
Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro before serving.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the point of baking, cover it, and store it in the refrigerator for up to 24 hours. When ready to bake, add a few extra minutes to the cook time.
What can I use instead of Monterey Jack cheese?
You can substitute Monterey Jack with cheddar, mozzarella, or a Mexican blend cheese for a similar flavor and texture.
