Pinto Bean and Corn Casserole

Ingredients

• Fresh cilantro (2 tablespoons, chopped)
• Sour cream (1/2 cup)
• Shredded cheddar cheese (1 cup)
• Salt and pepper (to taste)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Jalapeno pepper (1, seeded and diced)
• Red bell pepper (1, diced)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Corn kernels (1 can, drained)
• Pinto beans (2 cans, drained and rinsed)

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat some oil over medium heat. Add the diced onion, minced garlic, red bell pepper, and jalapeno pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add the drained pinto beans, corn kernels, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine all the ingredients.
4. Transfer the mixture to a greased casserole dish and spread it evenly.
5. Sprinkle the shredded cheddar cheese on top of the bean and corn mixture.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let it cool for a few minutes.
8. Garnish with sour cream and fresh cilantro before serving.