Instructions

• Preheat oven to 350°F.
• Ensure the frozen chopped spinach is thawed and thoroughly drained/patted dry.
• Heat 1 tablespoon olive oil in a 12-inch ovenproof skillet over medium-high heat. Add 1/2 onion, chopped, and sauté about 3 minutes, until softened.
• Add 1/2 red bell pepper, chopped; 1 (15-oz.) can black beans, rinsed and drained; and 2 garlic cloves, minced. Sauté 2 minutes more.
• Stir in 1 (10-oz.) can tomatoes with green chilies, drained; the drained spinach; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon smoked paprika; 1/4 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; and 1/3 cup mayonnaise. Stir until well combined and the spinach is warmed through.
• Reduce heat to low. Stir in 4 oz cream cheese (softened) until melted and incorporated. Add half of the freshly grated sharp cheddar and half of the freshly grated Pepper Jack, stirring until melted.
• Stir in 1/3 cup sour cream until fully combined.
• Sprinkle the remaining cheddar and remaining Pepper Jack evenly over the top. Transfer the skillet to the preheated oven and bake 20 minutes. If a browned top is desired, broil briefly until the cheese is golden—watch closely.
• Remove from oven, let rest a few minutes, then serve warm with tortilla chips.