Serves 8 · 45–50 minutes
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 jalapeño or habanero, minced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 2–3 teaspoons chili powder
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes (or 2–3 cans Rotel)
- 2 (15.5-ounce) cans black beans, rinsed and drained
- Kosher salt, to taste
- 1 cup corn (fresh, drained canned, or frozen)
- 4 ounces baby spinach, chopped
- 1 lime, halved
- ¾ cup crumbled cotija
- 6–8 ounces (1½–2 cups) grated Monterey Jack or pepper jack
- Tortilla chips; optional hot sauce
Instructions
- Heat oil over medium-high in a large ovenproof skillet. Soften onion, garlic, and peppers, 4–5 minutes.
- Stir in cumin, 2 teaspoons chili powder, and tomato paste; cook 1 minute. Add tomatoes; simmer 1 minute. Add beans; simmer 2–3 minutes.
- Season with salt and remaining chili powder as desired. Stir in corn and spinach until hot and wilted. Add half the lime’s juice.
- Heat broiler. Top with mixed cheeses; broil until melted and browned. Use a baking dish if needed.
- Serve with chips, remaining lime, and optional hot sauce.