The richness of black beans, the warmth of Mexican-style spices, and the softness of melted cheese come together in this Black Bean Casserole to make a hearty dessert. It’s simple to make, vegetarian-friendly, and full of protein and fiber. You can eat it as a main dish or a side dish.
This casserole is great for busy weeknights or when you just want something warm and cozy. Everyone at the table will love it. It’s a healthy one-dish wonder with layers of beans, vegetables, and cheese!
Ingredients:
For the Casserole:
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup frozen corn kernels (or fresh)
- 1 small onion, finely chopped
- 1 bell pepper, chopped (red or green)
- 1 cup salsa (mild or spicy depending on preference)
- 1 cup shredded cheddar cheese (or Mexican cheese blend)
- 1/2 cup sour cream (optional for added creaminess)
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 6-8 corn tortillas (or flour tortillas for a softer option)
- 1 tbsp olive oil or vegetable oil for sautéing
1. Get the vegetables ready by:
Over medium-low heat, warm the olive oil in a big pan. It will take about 5 to 7 minutes of cooking after adding the chopped onion and bell pepper. Salt, pepper, chili powder, ground cumin, and garlic powder should be added.
Stir the food for one more minute to let the spices toast. After you add the frozen corn, cook for another two to three minutes. Take it off the heat.
2. Put the casserole together:
Warm up the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Put a small amount of salsa on the bottom of the baking dish. Spread the tortillas out on a plate with salsa. You can tear them up or cut them into half or strips.
This is what your casserole’s bottom layer will be made of. Put half of the black beans on top of the tacos, then half of the sautéed corn and vegetables. Put in half of the cheese that has been shred and some sour cream, if you want.
3. Put the casserole in the oven:
Place the dish in the oven and bake for 20 minutes with the foil closed. Take off the paper after 20 minutes and bake for another 10 minutes, until the cheese melts and bubbles.
4. Serve and decorate with:
Take a few minutes to let the dish cool down before cutting it up and serving it. Put lime wedges, fresh cilantro, and sliced green onions on top. Add some avocado slices on top for a nice touch.
Also See: Strawberry Tres Leches Cake
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 18g |
| Saturated Fat | 7g |
| Cholesterol | 35mg |
| Sodium | 680mg |
| Total Carbohydrates | 33g |
| Dietary Fiber | 8g |
| Sugars | 6g |
| Protein | 12g |
| Vitamin A | 15% DV |
| Vitamin C | 20% DV |
| Calcium | 15% DV |
| Iron | 20% DV |
Can I use flour tortillas instead of corn ones?
You can use flour tortillas if you want the dish to be softer, but corn tortillas give it a more hearty, slightly firmer bite.
Can I make this dish ahead of time?
Of course! You can make the dish ahead of time and put it in the fridge for up to 24 hours. Now you can bake it. Just make sure to bake it before you serve it.
Is it okay to freeze this dish?
You can freeze the dish either before or after baking it. Cover it well with foil or plastic wrap and put it in the freezer for up to three months. To warm it up, bake it from cold at 350°F for 45 minutes to an hour, or until it’s hot all the way through.
Can I use dried black beans instead of canned ones?
You can cook the dried black beans first, before adding them to the dish. Make sure they are fully cooked and drained before adding them to the dish.
Can I make this dish with chicken or ground beef?
You can make the dish meatier by adding cooked ground beef, chicken, or even turkey. In step 1, sauté the pork with the onions and bell peppers.