Ingredients

• nonstick cooking spray
• 1 tablespoon olive oil
• 1 cup chopped white onion
• 1 small red bell pepper , chopped
• 2 tablespoons minced , seeded jalapeño
• 2 , 15 ounce
• 0.67 cups jarred medium picante sauce or chunky salsa , such as Pace
• 0.5 cups water
• 1 teaspoon kosher salt
• 0.5 teaspoons ground cumin
• 0.25 teaspoons cayenne pepper
• 0.25 teaspoons smoked paprika
• 1 , 15 ounce
• 1 cup chopped , seeded tomato
• 4 ounces Monterey Jack cheese , shredded
• 2 ounces Cheddar cheese , shredded
• 2 tablespoons thinly sliced green onions
• lime wedges , cilantro leaves, sour cream, salsa, warm corn or flour tortillas, or tortilla chips, for serving

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Coat an 8x8-inch baking dish with cooking spray. Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and jalapeño; cook, stirring occasionally, until softened and slightly browned, 5 to 7 minutes.
3. 3 Stir in beans, picante sauce, water, salt, cumin, cayenne pepper, and smoked paprika. Mash beans using the back of a spoon or a potato masher until mixture is slightly thickened. Bring to a simmer over medium-high heat. Simmer, undisturbed, until sauce thickens and bubbles appear all over the surface, 5 to 7 minutes. Stir in corn.
4. 4 Transfer mixture to the prepared baking dish, and sprinkle with tomato, Monterey Jack cheese and Cheddar cheese. Cover with aluminum foil.
5. 5 Bake in the preheated oven until casserole is hot and cheeses are melted, 25 to 30 minutes. Sprinkle with green onions. Let cool slightly before serving.
6. 6 Serve with lime wedges, cilantro, sour cream, salsa, warm tortillas, or tortilla chips, if desired. Enjoy!

Nutrition per serving