Black Bean and Butternut Nacho Cheese Hot Dish – a delicious recipe with Zucchini, Kosher Salt, Vegetable Oil, Butternut, Red, Pepper. Easy to follow and perfect for any occasion.
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Lay diced zucchini on a couple layers of paper towels, sprinkle with some salt, and cover with more paper towels.
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In a large, non-stick skillet, heat a tablespoon of vegetable oil over medium high.
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Add half of the butternut squash in a single layer and sprinkle with 1/4 teaspoon salt.
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After 5 minutes of undisturbed cook time, stir occasionally for another 5 minutes, until browned and tender.
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Set aside in a large, heatproof bowl.
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Repeat with more oil and remaining squash.
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Set the bowl of squash aside once done.
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Press down firmly on the towel-covered zucchini to finish absorbing excess liquid before cooking.
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Return skillet to medium high heat.
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Once hot, add 2 teaspoons oil and heat until shimmering.
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Add bell pepper and half the minced jalapeno, and cook until starting to brown, 2 to 3 minutes.
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Add zucchini and cook in close to a single layer, stirring infrequently, until zucchini starts to brown.
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Remove the mixture to the bowl with the squash, also adding the beans and half of the sliced scallions.
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Stir to combine.
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Preheat oven to 375 F. Scald milk in a small saucepan, heating over medium until bubbles form around the edges, then turn off heat and cover to keep warm.
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In a medium saucepan, melt 2 1/2 tablespoons butter over medium heat.
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Add minced scallions and the remaining minced jalapeno and cook a few minutes, until softened.
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If its foaming vigorously, reduce heat slightly before continuing.
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Add flour and chili powder and stir with a wooden utensil for 3 minutes, until cooked and paste-like.
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With heat on low, slowly drizzle and whisk the warm milk into the flour mixture (roux).
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Increase heat to medium-high once all the milk has been added and switch back to a wooden spoon, stirring constantly to keep flour from settling in corners and bottom of pan.
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Once simmering, reduce heat to the lowest possible simmer.
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Still stirring constantly, cook for 10 minutes, until sauce has thickened.
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Turn off the heat and whisk in cream cheese until incorporated.
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Then stir in 3 cups of the shredded cheese, half at a time, until melted.
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Season to taste with salt, starting with 1 teaspoon.
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Pour sauce over the vegetable mixture and stir to coat.
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Scoop into 6 buttered ramekins (or a medium-sized, roughly 2-quart casserole dish) and sprinkle with the last cup of cheese.
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Bake for 20 minutes, until bubbling.
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Cool slightly and garnish with remaining scallion slices.
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Notes: 1.
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Because the roux includes chili powder, its color will not indicate when its cooked.
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Make sure to cook at least 3 minutes to avoid a raw flour taste.
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2.
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Ive made the sauce without cream cheese, and its still tasty.
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However, it lacks the really creamy texture you get when using it.
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3.
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For a main dish, its fun to bake in individual dishes or ramekins.
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For a side, bake in a medium (around 2 quart) casserole dish, so diners can choose their serving size.
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4.
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Freeze individual ramekins before baking and topping with cheese, if you know you wont eat them right away.
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Cooking once always yields better results than cooking twice when it comes to freezing casseroles, as Im learning.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["1 cup Diced Zucchini, 1/3"" Dice", "1- 1/2 teaspoon Kosher Salt, Divided Use", "8 teaspoons Vegetable Oil, Divided Use", "4 cups Peeled And Diced Butternut Squash, In 1/2"" Cubes", "1 whole Medium Red Or Yellow Bell Pepper, Stem And Seeds Removed, Chopped", "1 whole Medium Jalapeno Pepper, Seeded And Minced", "3 cups Cooked Black Beans", "8 whole Scallions, (1/4 Minced, 3/4 Thinly Sliced)", "2- 1/2 cups Whole Milk", "3 Tablespoons Unsalted Butter", "2- 1/2 Tablespoons All-purpose Flour", "1/2 Tablespoons Chili Powder", "4 ounces, weight Full Fat Cream Cheese, Softened To Room Temperature", "4 cups Shredded Cheddar (white Or Yellow)"].
Yes, Black Bean and Butternut Nacho Cheese Hot Dish falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.