Spicy Mexican Baked Beans with Warm Tortillas

1.Preheat oven to 180°C (350°F).

2.Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.

3.Add minced garlic, jalapeños, and red bell pepper. Cook for another 3-5 minutes until bell pepper starts to soften.

4.Stir in ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.

5.Add rinsed and drained cannellini beans, crushed tomatoes, vegetable broth, tomato paste, brown sugar, and apple cider vinegar. Stir well to combine.

6.Bring the mixture to a simmer, then season with salt and pepper to taste.

7.Cover the skillet or Dutch oven and transfer to the preheated oven. Bake for 25-30 minutes, or until the beans are tender and the sauce has thickened slightly.

8.Remove from the oven and stir in the fresh chopped cilantro.

9.Serve hot with warm corn or flour tortillas, and optional toppings like sour cream, avocado slices, and lime wedges.