If you’re looking for a hearty, flavor-packed dinner that’s as easy as it is satisfying, this Southwestern Black Bean Casserole is about to become your new go-to. Layers of saucy black beans, colorful veggies, tender corn tortillas, and gooey cheese come together in one bubbly, irresistible bake. Whether you’re feeding a hungry family or just want to spice up your weeknight routine, this casserole delivers bold Southwestern flavors with minimal fuss. Plus, it’s vegetarian-friendly and endlessly adaptable. Let’s dig in!
Ingredients You’ll Need
The beauty of this recipe lies in its simple, pantry-friendly ingredients. Each one brings something special, from vibrant color to a touch of smoky heat, making the Southwestern Black Bean Casserole truly crave-worthy.
- Olive oil: Helps sauté the veggies and adds a subtle richness to the filling.
- Onion (1 medium, diced): Forms the aromatic base and infuses the casserole with savory depth.
- Red bell pepper (1, diced): Adds sweet crunch and a pop of color.
- Garlic (3 cloves, minced): Brings bold flavor that ties everything together.
- Black beans (2 cans, 15 oz each, drained and rinsed): The creamy, protein-packed star of the show.
- Corn kernels (1 can, 15 oz, drained): Lends a touch of sweetness and bright color.
- Diced tomatoes with green chilies (1 can, 15 oz): Adds tang, juiciness, and a little kick.
- Enchilada sauce (1 can, 10 oz): Brings a saucy, spiced backbone to every bite.
- Chili powder (1 tsp): Delivers that classic Southwestern warmth.
- Cumin (1 tsp): Adds earthy, aromatic character and depth.
- Smoked paprika (1/2 tsp): Infuses a whisper of smokiness that makes the dish pop.
- Salt (1/2 tsp): Balances and enhances all the flavors.
- Black pepper (1/4 tsp): A gentle touch of heat to round things out.
- Corn tortillas (8 small, cut into strips): Soak up the sauce and add classic texture.
- Shredded cheddar or Mexican blend cheese (2 cups): Melts into a golden, bubbly layer that’s downright irresistible.
- Fresh cilantro (1/4 cup, chopped): Sprinkled on top for a burst of freshness.
- Sour cream and avocado: For creamy, cooling garnishes that make every plate special.
How to Make Southwestern Black Bean Casserole
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 375°F. Lightly grease a 9×13-inch baking dish with a bit of olive oil or cooking spray—this makes cleanup a breeze and keeps every cheesy bite from sticking.
Step 2: Sauté the Veggies
Heat the olive oil in a large skillet over medium heat. Toss in the diced onion and red bell pepper, and sauté for about 5 minutes until they become soft and fragrant. Add the minced garlic and stir for another minute, letting it release its wonderful aroma.
Step 3: Build the Flavorful Filling
To the skillet, add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, chili powder, cumin, smoked paprika, salt, and pepper. Give everything a good stir and let it simmer for 5 minutes, allowing all those Southwestern flavors to meld together beautifully.
Step 4: Layer the Casserole
Scatter half of the tortilla strips across the bottom of your prepared baking dish. Spoon half of the bean and veggie mixture over the tortillas, then sprinkle with half of the shredded cheese. Repeat the layers with the remaining tortillas, the rest of the bean mixture, and finally the remaining cheese.
Step 5: Bake to Bubbly Perfection
Cover the casserole with foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes, until the cheese is gloriously melted and everything is bubbling around the edges. Your Southwestern Black Bean Casserole is ready when the top is golden and irresistible.
Step 6: Garnish and Serve
Let the casserole cool for a few minutes before scattering with chopped fresh cilantro. Serve big, hearty scoops with dollops of sour cream and slices of creamy avocado for the perfect Southwestern finish.
How to Serve Southwestern Black Bean Casserole
Garnishes
No Southwestern Black Bean Casserole is complete without a generous shower of fresh cilantro on top. For an extra-special touch, add a dollop of tangy sour cream and fan out a few slices of ripe avocado. If you like a little heat, a sprinkle of sliced jalapeños or a drizzle of hot sauce takes things over the top.
Side Dishes
This casserole is hearty enough to shine on its own, but it also pairs beautifully with simple sides. Try serving it with a crisp green salad tossed in lime vinaigrette, fluffy cilantro-lime rice, or warm tortilla chips for scooping up every bit of cheesy goodness.
Creative Ways to Present
If you’re entertaining, turn the Southwestern Black Bean Casserole into a festive centerpiece by serving it in individual ramekins, or layer it in mason jars for a fun, portable meal. For a casual family dinner, just let everyone dig in straight from the pan—there’s something about sharing a big, bubbly casserole that brings people together.
Make Ahead and Storage
Storing Leftovers
Leftover Southwestern Black Bean Casserole keeps beautifully in the fridge. Simply cover the baking dish tightly with foil or transfer portions to an airtight container. It’ll stay fresh for up to 4 days, making it a fantastic option for meal prepping or quick lunches.
Freezing
Want to have a ready-made meal on hand? This casserole freezes like a dream! Let it cool completely, then wrap the dish well in foil and plastic wrap or portion into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, simply pop individual portions in the microwave until hot, or rewarm the whole casserole (covered) in a 350°F oven for about 20 minutes. Add a sprinkle of fresh cheese for an extra-melty finish, and garnish again with cilantro and avocado before serving.
FAQs
Can I add meat to the Southwestern Black Bean Casserole?
Absolutely! While this recipe is deliciously satisfying as a vegetarian dish, you can easily stir in cooked shredded chicken or browned ground turkey to add extra protein and heartiness.
Is this recipe spicy?
The casserole has a gentle kick from the diced tomatoes with green chilies and enchilada sauce, but it’s not overly spicy. If you prefer more heat, add chopped jalapeños or a splash of your favorite hot sauce.
What kind of cheese works best?
Shredded cheddar or a Mexican blend melts beautifully and brings rich flavor, but you can experiment with Monterey Jack, pepper jack, or even a dairy-free cheese if needed.
Can I make Southwestern Black Bean Casserole ahead of time?
Definitely! Assemble the casserole up to a day in advance, cover it, and refrigerate. When you’re ready to eat, just bake as directed, adding a few extra minutes if needed.
How can I make this gluten-free?
This recipe is naturally gluten-free thanks to the corn tortillas—just be sure your enchilada sauce and other canned ingredients don’t contain any hidden gluten.
Final Thoughts
The irresistible combination of flavors, textures, and colors in this Southwestern Black Bean Casserole makes it a weeknight hero and a crowd-pleaser for any occasion. Give it a try and you might just find yourself making it again and again—your table (and your taste buds) will thank you!
Print
Southwestern Black Bean Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course, Casserole
- Method: Baking, Layering
- Cuisine: Southwestern, Mexican-Inspired
- Diet: Vegetarian
Description
A hearty and flavorful Southwestern Black Bean Casserole layered with black beans, corn, diced tomatoes, and cheese, baked to perfection. This easy, vegetarian-friendly casserole is perfect for a comforting weeknight dinner with a Mexican-inspired twist.
Ingredients
Vegetables & Beans
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (15 ounces) diced tomatoes with green chilies
Spices & Condiments
- 1 can (10 ounces) enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients
- 2 tablespoons olive oil
- 8 small corn tortillas, cut into strips
- 2 cups shredded cheddar cheese or Mexican blend
- 1/4 cup fresh cilantro, chopped
- Sour cream, for serving
- Avocado, for serving
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking during baking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
- Mix Beans and Sauce: Add the drained black beans, corn kernels, diced tomatoes with green chilies, enchilada sauce, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Stir well and let the mixture simmer for 5 minutes to blend all the flavors together.
- Layer Ingredients: Spread half of the tortilla strips evenly in the bottom of the prepared baking dish. Top with half of the bean and vegetable mixture, then sprinkle half of the shredded cheese over the top. Repeat the layering with the remaining tortilla strips, bean mixture, and cheese.
- Bake Covered: Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from oven and sprinkle the chopped fresh cilantro over the casserole. Serve warm with sour cream and sliced avocado on the side, if desired.
Notes
- This casserole can be made ahead and reheated for convenience.
- For added protein, incorporate shredded cooked chicken or ground turkey.
- Adjust the spice level by adding jalapeños or your favorite hot sauce.
- Use gluten-free tortillas to make this recipe gluten-free if needed.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 11 g
- Protein: 18 g
- Cholesterol: 40 mg
