Jalapeno Bean Casserole

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Jalapeno Bean Casserole

Yield: 4

Jalapeno Bean Casserole

This is a simple and satisfying meal. It can also be easily modified to be a healthy dip as well.


1 regular green bell pepper (chopped)

2 large tomatoes (chopped)

¼ cup cilantro (chopped)

1 clove garlic (pressed)

1 regular yellow onion (chopped)

1 Tbsp pickled jalapenos (chopped)

2 15 oz cans pinto beans

¼ cup vegetable stock (low sodium)

1 package Ezekiel corn tortillas (baked and crushed)

1 cup cheese (or soy/almond cheese) – shredded

greek yogurt (or coconut yogurt unsweetened)

2 tsp chili powder

½ tsp cumin

coconut oil spray


  1. Pre-heat oven to 350.
  2. Gather your things.
  3. Put aside 4 corn tortillas, and then chop the remainder into chip sized pieces.
  4. Place your 4 tortillas and chips on baking sheets and bake for 10-14 min (keep an eye on them)
  5. Change oven temp to 400 after you are done with the chips.
  6. Put beans in a bowl and mash with masher and set aside.
  7. Chop all your veggies, grate your cheese and measure out all your dry and wet ingredients.
  8. Over medium heat sauté the onion and green pepper until the onions are translucent (you really do not need any oil to do this).
  9. Stir in the garlic, jalapenos, chili powder, cumin, tomatoes, cilantro and vegetable stock to the pan.
  10. Cover and simmer for about 4 minutes.
  11. While simmering add the 4 baked whole tortillas to a bowl and crush.
  12. Remove vegetables from heat and add them to the beans and mix well.
  13. Lightly spray a 8×8 baking dish with coconut oil.
  14. Add the bean and vegetable mixture to the baking dish and top with the crushed corn tortillas.
  15. Bake for about 25 min (this gives you plenty of time to clean the dishes, update facebook, feed the dog, or just put your feet up) )
  16. After 25 min top with cheese and bake another 5 min or so until cheese is melted.
  17. Serve topped with greek yogurt, jalapenos, and a side salad.


  1. The Kitchen Skinny says

    HealthyMe February 26, 2012 at 4:03 pm [edit]
    We messed with the recipe by leaving out the jalapeno & cumin because sometimes things are too spicey for us. Bad idea!!! Next time we’re going by the recipe. it was still good — but needed the ‘bite’ that comes with the peppers.

    eschaumann March 2, 2012 at 2:47 pm [edit]
    I was out of fresh tomatoes so I used a can of fire roasted tomatoes with green chiles and left out the jalapeños. I used two bell peppers, one red and one orange. I added olives on the top because my kids like olives. This recipe is very easily adaptable to tastes and preferences. It was yummy!

  2. The Kitchen Skinny says

    Made this last night again. I soaked my beans and made them from scratch 🙂 I also added in some extra whole beans at the end to make it a little more chunky. Skipped the oil all together and there was no issues with that. Also used just a little Daiya cheddar style shreds instead of cheese (I am not a big fan of fake cheese but it was actually just fine). Forgot how much I LOVE this recipe!!!

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