Black Bean Casserole

Original recipe found HERE.

1/2 lb ground turkey
onion, chopped
1 jalapeno, diced
1 red pepper, chopped
1/2 t. salt
1/2 t. cumin
1/4 t. ground red pepper
5 garlic cloves, minced
2/3 c. chicken broth
4 c. black beans
2 tomatoes, chopped
1/4 c bacon, crumbled
1/2 c. almond cheese  (Monterrey Jack Cheese if no Bear)
1/4 c. green onions, sliced

Preheat oven, 425F

Heat a large nonstick skillet over medium-high heat.  Cook turkey and 1/2 of the onion until meat is browned.  Remove.

Spray pan.  Add the rest of the onion, pepper, and jalapeno.  Saute for 4 minutes while stirring occasionally.  Add salt, cumin, red pepper, and garlic.  Saute 1 minute, stirring constantly.  (You may add up to 2 T of water if desired to help not stick if desired.)

Stir in broth and black beans.  Bring to a boil. Cook for 5 minutes.  Mash beans to desired consistency.

Put mixture into an 8-in sq. sprayed baking dish.  Top with turkey, bacon, tomato, and cheese.

Bake for  10 minutes with almond cheese so it is slightly melted (or 30 minutes until lightly browned if Monterrey Jack Cheese.) 

Top with green onions and let cool for 10 minutes.

Serve with vegan sour cream.