#mexicanmac

[whosthecapn]

I seriously can't move after this #mexicanmac at #hoomroom seriously someone get the #forklift I'm #done (at Homeroom)

[onceuponahobbit]

A tasty blend of traditional mac and cheese and Mexican flavors, this dish includes crunchy tortilla chip topping, black beans, and roasted poblano peppers.

Ingredients: 1 cup elbow macaroni. 2 poblano peppers, roasted and diced. 1 can black beans, drained and rinsed. 1 cup shredded cheddar cheese. 1 cup shredded pepper jack cheese. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. 1/4 cup diced red onion. 1/2 cup crushed tortilla chips. 2 tablespoons olive oil. 1 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Cook the elbow macaroni according to package instructions. Drain and set aside. In a skillet, heat olive oil over medium heat. Add diced poblano peppers and cook until softened. Add black beans, cumin, garlic powder, salt, and pepper to the skillet. Cook for an additional 3-5 minutes. In a large mixing bowl, combine cooked macaroni, poblano and black bean mixture, shredded cheddar, and pepper jack cheese. Stir until the cheese is melted and evenly distributed. Transfer the mixture to a baking dish and top with diced tomatoes, chopped cilantro, diced red onion, and crushed tortilla chips. Bake in a preheated oven at 375F 190C for 15-20 minutes, or until the top is golden and bubbly. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional cilantro and serve. Enjoy your Poblano Black Bean Nacho Mac and Cheese!

Prep Time: 15 minutes

Cook Time: 20 minutes

Cornelius Berkowitz