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
Scale
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
