Mexican Black Bean and Buckwheat Bake

Wash and dry all produce. Drain and rinse the beans. Core, then cut the bell peppers into 1-inch cubes. Mince or grate the garlic.

In a medium pot, combine the buckwheat with 2 cups salted water. Bring to a boil, then reduce the heat to low. Simmer, covered, until tender, 12-14 min. Drain any excess water.

Meanwhile, toss the peppers on a baking sheet with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven, stirring halfway through cooking, until tender, 5-6 min.

Meanwhile, heat a large oven-proof pan over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Add the beans, garlic, Mexican seasoning and as much chipotle as you like. Stir until heated through, 1-2 min. Season with salt and pepper.

Stir the buckwheat, peppers and 1 pkg sour cream into the bean mixture. Season with salt and pepper. Sprinkle with cheese. Broil in the centre of the oven until cheese melts, 4-5 min. (TIP: If you don't have an oven-proof pan, transfer mixture to a baking dish before broiling.)