Pinto Bean and Corn Casserole

Ingredients

• Pinto beans (2 cups, cooked or canned, drained and rinsed)
• Corn kernels (2 cups, fresh or frozen)
• Red bell pepper (1, diced)
• Jalapeno pepper (1, diced (seeds removed for less heat))
• Onion (1 medium, diced)
• Garlic (2 cloves, minced)
• Cumin (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (1 teaspoon)
• Pepper (1/2 teaspoon)
• Shredded cheddar cheese (1 1/2 cups)
• Sour cream (1/2 cup, for garnish)
• Fresh cilantro (1/4 cup, chopped, for garnish)
• Olive oil (1 tablespoon, for sautéing)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, red bell pepper, and jalapeno pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
3. Stir in the drained pinto beans, corn kernels, cumin, chili powder, salt, and pepper. Mix well to ensure all ingredients are evenly coated with spices.
4. Transfer the bean and corn mixture to a greased 9x13-inch casserole dish, spreading it out evenly.
5. Sprinkle the shredded cheddar cheese generously over the top of the mixture.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. Remove the casserole from the oven and let it cool for a few minutes before serving.
8. Garnish each serving with a dollop of sour cream and a sprinkle of fresh cilantro for an extra burst of flavor.