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Bean and Corn Crescent Taco Bake
Rachel Kim

Bean and Corn Crescent Taco Bake

Mashed pinto beans anchor this meatless crescent bake while whole beans and corn keep it from feeling like one smooth layer. Pickled jalapeños supply acidity without extra salsa liquid. The filling should be cool and thick when it meets the prebaked crust, or the center will steam.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cans 8 oz each refrigerated crescent roll dough
  • 2 cans 15 oz each pinto beans, rinsed and drained
  • 1 cup drained canned corn
  • 1 tbsp taco seasoning
  • 1/3 cup chopped pickled jalapeños
  • 2 cups shredded sharp cheddar
  • 1/2 cup sliced scallions

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Press the crescent dough over the bottom, seal the seams and bake for 8 minutes.
  3. Mash half the beans and stir them with the remaining beans, corn, taco seasoning, jalapeños and 1 cup cheddar.
  4. Spread the thick bean mixture over the crust and add the remaining cheddar.
  5. Bake for 18 to 20 minutes until the edges are deeply golden and the cheese is browned in spots.
  6. Rest 10 minutes and add scallions before serving.