Description
- This Southwestern Black Bean Casserole is packed with smoky, spicy flavors from black beans, corn, and tangy salsa, all baked with melty cheese and a crispy topping. A vegetarian-friendly and hearty casserole that can be served as a main or side dish. Easy to make, great for meal prep, and sure to be a hit!
Ingredients
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2 cans (15 oz each) black beans, drained and rinsed
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1 cup frozen corn kernels
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1 cup salsa (your favorite variety)
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1 cup cooked quinoa or rice (optional, for a heartier dish)
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1 tablespoon olive oil
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1/2 onion, chopped
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1 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/4 teaspoon garlic powder
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Salt and pepper, to taste
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1 1/2 cups shredded cheddar cheese (or Mexican blend)
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1/4 cup fresh cilantro, chopped (for garnish)
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1/2 cup crushed tortilla chips (optional, for topping)
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1/4 cup sour cream or Greek yogurt (optional, for serving)
Instructions
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Preheat the oven:
Preheat your oven to 375°F (190°C). Grease a 9×9-inch or 8×8-inch baking dish with non-stick spray or a little olive oil. -
Prepare the casserole filling:
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Add cumin, chili powder, smoked paprika, and garlic powder. Cook for an additional 30 seconds until fragrant. -
Combine the ingredients:
Add black beans, corn, and salsa to the skillet. Stir to combine and cook for another 3 minutes. If using, stir in cooked quinoa or rice for added bulk. -
Assemble the casserole:
Transfer the mixture to the prepared baking dish. Sprinkle shredded cheese evenly over the top. (Optional: add a layer of crushed tortilla chips on top for a crunchy topping). -
Bake:
Cover with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly. -
Serve:
Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt, if desired.
Notes
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You can add diced bell peppers or jalapeños to the filling for extra veggies and heat.
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For a spicier casserole, use a spicy salsa or add more chili powder.
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This casserole is great for meal prep; store leftovers in an airtight container for up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern, Mexican-Inspired
Nutrition
- Serving Size: 1/6 of the recipe (without chips or sour cream)
- Calories: 300
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 25mg