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.