Mexican black bean nacho bake recipe

Ingredients

• 3 tablespoons olive oil
• 1 poblano chile pepper, seeded and finely diced
• 1 jalapeño pepper, seeded and finely diced
• ½ red onion, peeled and finely diced
• 1 stalk celery, finely diced
• 1 teaspoon kosher or sea salt
• ½ teaspoon ground black pepper
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano leaves
• 4 large cloves garlic, peeled, smashed, and finely diced
• 2 (15.5-ounce / 440-g) cans black beans, well-drained
• 1 teaspoon red wine vinegar
• 1 cup (260 g) medium tomato salsa
• ½ cup (120 ml) low-sodium chicken stock
• 1 tablespoon coarsely chopped unsweetened 90 percent dark chocolate
• 1 tablespoon honey
• 1 tablespoon unsalted butter
• 2 cups (240 g) grated sharp cheddar cheese, divided
• 2 cups (126 g) crushed corn tortilla chips
• 1-½ cups (180 g) queso cheese

1. Preheat oven to 325° F (160° C). Heat the olive oil over medium heat in a large saucepan. Add the poblano, jalapeño, onion, celery, salt, pepper, cumin, oregano, and garlic; stir to coat. Cook for 5 minutes over medium heat, until softened. Add the black beans, vinegar, salsa, and stock. Stir then simmer over medium heat, uncovered, for 15 minutes. Add the chocolate and honey. Continue to simmer for 10–15 minutes.
2. Using a manual masher, mash until chunky smooth. Taste and adjust seasoning as needed.
3. Grease a 2-quart (2-l) casserole dish with the butter. Using a spatula, evenly spread the black bean mixture into the casserole. Top with 1 cup (120 g) cheddar cheese. Top this with the crushed tortilla chips, and then top with the remaining cheddar cheese. Bake, uncovered, for 10 minutes. Remove from oven and top with an even layer of queso cheese. Bake for another 20 minutes. Serve hot, fresh from the oven, with a dollop of sour cream and additional salsa or queso, if desired.