Servings: 8

Weight Watcher Smart Points: 13

Preparation Time: 20 Minutes

Cooking Time: 25 Minutes

Ready In: 45 Minutes


  • 1 can (15.5 oz.) black beans, rinsed and drained
  • 2 cans (15.5 oz. each) pinto beans, rinsed and drained
  • 1 can (14.5 oz.) diced tomatoes*
  • 1 tbsp. safflower or canola oil
  • 1 packed cup fresh cilantro leaves, coarsely chopped, plus more for garnish
  • 1 cup frozen corn
  • 4 garlic cloves, minced
  • 1/2 tsp. (or more to taste) hot sauce (like Tabasco)
  • 1 1/2 cups (6 oz.) shredded pepper Jack cheese
  • 1 tube (16 oz.) prepared plain polenta, patted dry and sliced into 8 equal rounds**
  • Course salt and ground pepper
  • 2 bunches scallions, trimmed white and green parts separated and thinly sliced
  • 1/2 cup water


  1. Preheat oven to 400 degrees (F).In a large saucepan, heat oil over medium
  2. Add white parts of the scallions and the garlic; season with salt and pepper
  3. Cook until softened, stirring constantly, about 2-3 minutes.Tip: You can use the back of a spoon to mash the beans, but I found a potato masher got the job done much easier and faster
  4. Add beans, tomatoes, corn and water
  5. Mash a quarter of the beans
  6. Bring to a boil
  7. Reduce to a simmer and cook until the mixture has thickened, 10-15 minutes.Meanwhile, spray or brush eight 6 ounce ramekins with oil
  8. Place a polenta round in each dish.Remove bean mixture from heat and stir in the green parts of the scallions, cilantro (reserve some scallions and cilantro for garish if you want) and hot sauce
  9. Season with salt and pepper.Spoon the mixture into the ramekins (pile it up above the rim if necessary) and sprinkle with cheese
  10. Place all the ramekins on a baking sheet for easier transfer to and from the oven
  11. Bake 15 to 20 minutes or until the cheese is melted and the filling is bubbly
  12. Let stand 10 minutes before serving
  13. Garnish with extra cilantro and/or scallions
  14. Serve with salsa and sour cream.

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