Smoky Cheddar & Black Bean Bake

Name: Smoky Cheddar & Black Bean Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 pound elbow macaroni (uncooked); 2 tablespoon olive oil; 4 clove garlic (minced); 2 bell peppers (diced); 30 ounce black beans (rinsed and drained); 29 ounce diced tomatoes (undrained); 2 cup milk; 2 cup shredded sharp cheddar cheese (shredded); 1 tablespoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 0.5 teaspoon cayenne pepper; 1.5 teaspoon salt; 0.75 teaspoon black pepper; 8 cup mixed green salad; 0.5 cup vinaigrette dressing

A hearty and cheesy macaroni bake loaded with black beans and a hint of smoky flavor, balanced with a fresh mixed green salad.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 10
Cuisine: American
Difficulty: Easy
Cost: $2.36/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 pound elbow macaroni (uncooked)
2 tablespoon olive oil
4 clove garlic (minced)
2 bell peppers (diced)
30 ounce black beans (rinsed and drained)
29 ounce diced tomatoes (undrained)
2 cup milk
2 cup shredded sharp cheddar cheese (shredded)
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
0.5 teaspoon cayenne pepper
1.5 teaspoon salt
0.75 teaspoon black pepper
8 cup mixed green salad
0.5 cup vinaigrette dressing

Instructions

Preheat oven to 375 degrees Fahrenheit. Lightly grease a large baking dish (approx. 9x13 inches).
Cook elbow macaroni according to package directions until al dente. Drain well and set aside.
While macaroni cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and diced bell peppers. Sauté for 5-7 minutes until vegetables are softened.
Stir in the rinsed and drained black beans, undrained diced tomatoes, milk, 1 1/2 cups shredded sharp cheddar cheese, chili powder, smoked paprika, ground cumin, and cayenne pepper (if using). Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring the mixture to a gentle simmer, stirring constantly.
Remove from heat and stir in the cooked macaroni. Transfer the mixture to the prepared baking dish. Top with the remaining 1/2 cup shredded sharp cheddar cheese.
Bake for 20-25 minutes, or until the cheese is bubbly and lightly browned. Let stand for 5 minutes before serving.
While the bake is in the oven, prepare the mixed green salad. Toss mixed greens with your favorite vinaigrette dressing.
Serve the smoky cheddar and black bean bake with the fresh mixed green salad.

Notes

This bake is great for making ahead and can be easily reheated in the oven or microwave. It keeps well in the refrigerator for up to 3 days. Customize with extra spice or fresh herbs as desired.

Nutrition (per serving)

Calories: 615
Protein: 30.5 g
Carbohydrates: 70.1 g
Fat: 24.3 g
Fiber: 11.2 g
Sodium: 880 mg
Saturated Fat: 12.5 g
Sugar: 8 g
Cholesterol: 55 mg