Zesty Biscuit Bean Bake
Discover the bold flavors of comfort food with this Zesty Biscuit Bean Bake, a hearty one-dish meal that's as easy to prepare as it is delicious. Packed with protein-rich black beans and kidney beans, sautéed vegetables, and a zesty tomato base seasoned with chili powder, paprika, and cumin, this casserole offers the perfect balance of smoky, spicy, and savory. A layer of gooey melted cheddar cheese and golden, flaky biscuits on top takes it to the next level, making it irresistibly satisfying. This 30-minute baked dish is ideal for weeknight dinners or casual gatherings, and a sprinkle of fresh cilantro adds a delightful finishing touch. Serve warm and watch it disappear—this crowd-pleaser is the ultimate fusion of simple, wholesome ingredients and big flavor.
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Recipe Information
Ingredients
- 2 cups canned black beans
- 2 cups canned kidney beans
- 14.5 oz diced tomatoes (with their juices)
- 2 tablespoons tomato paste
- 1 medium green bell pepper
- 1 medium yellow onion
- 3 cloves minced garlic
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon red pepper flakes
- 1 cup shredded cheddar cheese
- 1 tube refrigerated biscuit dough
- 2 tablespoons fresh cilantro (optional, for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Dice the green bell pepper and yellow onion into small pieces. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and green bell pepper. Sauté for 5 minutes or until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently.
Stir in the tomato paste, chili powder, paprika, cumin, red pepper flakes, salt, and black pepper. Cook for 1 minute to allow the spices to bloom.
Add the black beans, kidney beans, and the can of diced tomatoes (with their juices) to the skillet. Stir until everything is evenly combined.
Simmer the bean mixture for 5 minutes, stirring occasionally, then remove from heat.
Transfer the bean and vegetable mixture to a 9x13-inch casserole dish. Spread it out in an even layer.
Sprinkle the shredded cheddar cheese evenly over the top of the bean mixture.
Open the tube of refrigerated biscuit dough and arrange the biscuits on top of the cheese, leaving a small amount of space between each biscuit if possible.
Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
If desired, sprinkle fresh cilantro on top for garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 7538 mg | 328% | |
| Total Carbohydrate | 366.7 g | 133% | |
| Dietary Fiber | 78.4 g | 280% | |
| Total Sugars | 47.6 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1357 mg | 104% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 4958 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
