• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1/2 pound dried black beans -- or 3 cups canned (1 large can) picked over for dry/ or rinsed for canned
  • 1 bay leaf
  • 1 medium red onion -- chopped
  • 2 tablespoons sour cream
  • 1 tablespoon vegetable oil
  • 1 package frozen corn -- 10 oz. - thawed
  • 1 red bell pepper -- chopped
  • 1/2 cup coriander -- fresh chopped - washed and dried
  • 1 1/2 cups Monterey jack cheese -- coarsley grated
  • 2 fresh jalapeno chile peppers -- seeded and chopped
  • 1/2 cup scallions -- chopped


  • Filling:
  • In a bowl soak dried beans (if using) in water to cover by 2 inches OVERNIGHT then drain.
  • In a large saucepan combine soaked beans, bay leaf, onion and water to cover by 2 inches and simmer uncovered 1-1/2 hours, or till tender - adding more water if necessary.
  • Drain beans, discarding bay leaf and cool.
  • This method is only for dried beans.
  • In a food processor puree only 1 CUP cooked or canned beans with sour cream till smooth and season with salt and pepper.
  • In a skillet, heat oil over moderately high heat till hot but not smoking and saute corn with salt and pepper to taste, stirring, about 2 min. Cool corn.
  • In a large bowl stir together corn, WHOLE remaining beans, bell pepper, coriander, cheese, jalapenos and scallions and season with salt and pepper.
  • Spread bean PUREE evenly onto crust and mound with remaining filling, pressing gently.
  • Bake in middle of oven about 20 min. or till hot and cheese is melted.
  • Let cool in pan on rack 15 min.
  • Remove rim of pan and serve warm or at room temp. with lime sour cream.

Categories: Beans  Mexican 
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