Description
This Southwestern Black Bean Casserole is a flavorsome and hearty vegetarian dish that’s perfect for a satisfying meal. Packed with black beans, corn, and a blend of spices, this casserole is sure to please your taste buds.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
Casserole Mixture:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chiles (like Rotel)
- 1 cup salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 2 cups cooked brown rice or quinoa
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- cooking spray
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add onion and red bell pepper and sauté until softened. Stir in garlic and cook for 1 minute.
- Prepare the casserole mixture: Add black beans, corn, diced tomatoes with green chiles, salsa, cumin, chili powder, paprika, and salt. Cook until heated through. Mix in the cooked rice or quinoa and half of the shredded cheese.
- Bake: Pour the mixture into the baking dish, top with remaining cheese, and bake for 20–25 minutes until bubbly. Garnish with cilantro before serving.
Notes
- Add cooked ground beef, turkey, or shredded chicken for extra protein.
- For a spicier version, use hot salsa or add a diced jalapeño.
- This dish is perfect for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 5g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 30mg
