These Mexican-style baked black beans take very little effort and make a delicious and hearty dinner when served up with brown rice and a green salad, great for the cool weather. I found out after I made it that my neighbors could smell it baking and loved the aroma.
Any sharp, hard cheese can be used for the topping, but I happened to have on hand exactly half of cup each of old Cheddar and Asiago cheeses. It turned out to be a lovely combination in this recipe.
|Black Bean & Corn Bake with Cheese Topping|
|Recipe by Lisa Turner|
Published on September 17, 2007
Simple and delicious Mexican-style baked beans with a golden brown broiled cheese topping