Black-eyed Pea Tex-Mex Casserole – Easy Multi-Meal Treat

I randomly bought a can of black-eyed peas as Whole Foods last year.  Unclear why I decided to buy them, but I often make rash canned or dried bean decisions (my cupboards are always packed full of beans and lentils).  

The black-eyed peas sat in the cupboard for several months before I figured out how to use them.  The ultimate result was a Black-eyed Pea Tex-Mex Casserole, which randomly, but delightfully, pulled together a number of ingredients in my kitchen.

I adapted the recipe from the Homesick Texan's Black-eyed Pea and Hominy Casserole, making modifications to fit my vegetarianism and the ingredients I had on hand.  

The result was fantastic – super versatile to serve as a hearty dip, a taco filling, or even a stand-alone protein-filled meal.  It can be adapted to most types of beans or vegetable fillings – the only thing to be mindful of is removing too much excess liquid to make sure the result isn't soupy.  I will be making variations of this recipe for years to come!  

Black-eyed Pea Tex-Mex Casserole

Ingredients

• One can black-eyed peas, washed and drained
• One 13.4 oz package of kidney, pinto and black beans (or cooked bean mix to your preference), washed and drained
• One can Rotel tomatoes and chiles (heat level to your preference), drained and approx. 1/2 of liquid squeezed from mixture
• 1/2 onion, diced
• 1 serrano, diced
• 2 cloves garlic, minced
• 1 tsp. cumin
• 1 tsp. kosher salt 
• pinch of cayenne
• 1/2 cup cilantro, finely chopped
• 1/2 tbsp. fresh lime juice
• 1.5 cups shredded cheddar, Monterey jack or blend of both cheeses
• 1.5 tbsp olive oil or vegetable oil

Directions

• Pre-heat oven to 375 degrees
• Heat oil in a medium saucepan on medium heat.  When hot, add onion, serrano, and garlic, and saute for 3 – 5 minutes or until the onion is translucent.  Ensure the heat isn't too high to brown the garlic (if it is, reduce the heat).

• Add the beans, tomatoes, chiles, dried spices, and cilantro.  Stir together and cook together for approx. 5 minutes.

• Transfer the mixture to a small to medium casserole dish, and mix in the lime juice and 1/2 of the cheese.  Sprinkle the rest of the cheese on top of the bean mixture.

• Bake uncovered for approx. 25 minutes or until the cheese is melted and bubbly.  Serve with chips, in warmed tortillas, with rice or quinoa, or by itself.