I am a child of New Mexico. For me fall holds fond memories of crisp mornings full of hot air balloons, golden cottonwood trees along the Rio Grande, snow-capped Sandia Mountains and the aroma of fresh roasted green chile permeating throughout the state. Thanks to my fabulous parents (we’ll call them The Crumpets) I get a giant tub of frozen New Mexico green chile delivered to my Kansas doorstep every time they visit. This time I put it to very, VERY good use.
My vegetarian black bean and green chile gratin is a recipe born from my love of my home state. Whole and hearty black beans are topped with fresh roasted New Mexico green chiles and a mixture of bread crumbs and cheddar jack cheese top off the dish with a warm, buttery crust.
Fall is an excellent time to experience the rich flavors of the Southwest. Earthy, spicy tones are embodied in this unexpected dish that combines the buttery warmth and comfort of au gratin with the heartiness of black beans and green chili. An excellent side dish or main course, our Southwestern Black Bean and Green Chili Gratin is a welcome addition to any fall family table.