Easy Mexican Black Bean Casserole

Ingredients

16 ounces dried black beans, rinsed and drained 1 16-oz. jar salsa, plus extra for serving, optional Salt 6 ounces shredded Cheddar or Monterey Jack Tortilla chips for serving, optional

Preparation

1. Stir together beans, 4 cups water and salsa, if using, in slow cooker. Cover and cook on high until liquid is absorbed and beans are soft, 4 to 6 hours.

2. Season with salt. Sprinkle cheese over beans, cover and continue to cook until cheese is melted, 5 to 10 minutes. Spoon into bowls, top with additional salsa and serve with tortilla chips, if desired.

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