black bean and vegetable bake

Letter of recommendation: Make a deep skillet of your favorite taco or burrito filling, cover it with cheese and broil the whole lot of it in the oven, then scoop it up with tortilla chips. I hope you’re not asking “Why?” Because I know you heard the part about the lightly charred and gooey cheese on top? Did I mention that you get to eat chips for dinner, which, to be fair, you can do anytime you want (adulthood!) but this actually involves a lot of vegetables (adulthood excellence!). Did I mention that kids are 200% more likely to eat a pan of beans and vegetables when it’s covered with cheese and comes with a bowl of chips? Because let’s be honest, this was a motivator, just as it was in 2017 when I encouraged us tobake large beans as if they were ziti and scoop it onto garlic bread. I want my kids to eat more beans and lentils so thatIget to eat more beans and lentils, but they’re resistant. In the last couple years, I’ve doubled down,cooking lentils as if they were French onion soup,chickpeas as if they were brisket, and black beans as if they were queso fundido as often as I can get away with it. It’s essentially alarge pan* of my favoritebean burrito fillingand it’s highly flexible. Use the beans you’re craving and the vegetables you have. Add meat, if you’d like it, and more heat, especially if you’re not cooking for my offspring. * Staub x Smitten Kitchen BraiserFriends, last month Iannouncedthat I was partnering with Staub to get them to bring back one of my favorite pans, a squat 4-quart Dutch oven I first bought in 2014 and have since cooked so many things in, it barely leaves my stove. Unfortunately, it sold out in a few hours and I never got to tell you about it over here. But, good news:a restock is expected on or about May 10th.They’re back in stock!You can order yours here. Podcast!The fifth episode of my new podcast with J. Kenji Lopez-Alt,The Recipe with Kenji and Deb, is out and it’s all about grilled cheese sandwiches, especially the kind you dip in tomato soup (Episode 4). You can listen to it anywhere you get your podcasts and I’ve set up a newpodcast tab/page where you can keep up on it here, too. We have new episodes every two Mondays. We’ve been working on this behind the scenes for the last year — I hope you enjoy listening along. 6 months ago:Olive Oil Brownies1 year ago:Hash Brown Patties2 year ago:Snacky Asparagus3 year agos:Spring Asparagus Galette4 years ago:Roast Chicken with Schmaltzy Cabbage5 years ago:Cannellini Aglio e Olio6 year ago:Fig NewtonsandCrispy Tofu Pad Thai7 years ago:Granola Bark8 years ago:Caramelized Brown Sugar Oranges with YogurtandPotato Pizza, Even Better9 years ago:Why You Should Always Toast Your Nuts (Please!)andObsessively Good Avocado-Cucumber Salad10 years ago:Dark Chocolate Coconut MacaroonsandBaked Eggs with Spinach and Mushrooms11 years ago:Spinach and Smashed Egg ToastandBee Sting Cake12 years ago:Over-the-Top Mushroom QuicheandBanana Bread Crepe Cake with Butterscotch13 years ago:Blackberry and Coconut Macaroon Tart14 years ago:Baked Kale ChipsandAlmond Macaroon Torte with Chocolate Frosting15 years ago:Artichoke-Olive CrostiniandChocolate Caramel Crackers16 years ago:Spring PanzanellaandLemon Yogurt Anything Cake17 years ago:Arborio Rice PuddingandGnocchi with a Grater