Description
This Southwestern Black Bean Casserole is a hearty and flavorful baked dish featuring black beans, corn, salsa, and spices, topped with melted cheddar cheese and optional crunchy tortilla chips. Perfect for a comforting vegetarian meal that’s easy to prepare and packed with southwestern flavors.
Ingredients
Scale
Main Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup salsa (your favorite variety)
- 1 cup cooked quinoa or rice (optional, for a heartier dish)
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1 1/2 cups shredded cheddar cheese (or Mexican blend)
For Garnish and Topping
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/2 cup crushed tortilla chips (optional, for topping)
- 1/4 cup sour cream or Greek yogurt (optional, for serving)
Instructions
- 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 to prevent sticking during baking.
- Prepare the casserole filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent. Stir in the ground cumin, chili powder, smoked paprika, and garlic powder. Cook for an additional 30 seconds until the spices are fragrant, enhancing the southwestern flavor.
- Combine the ingredients: Add the drained black beans, frozen corn kernels, and salsa to the skillet. Stir well to combine all the ingredients and cook for another 3 minutes to heat through. If you prefer a heartier casserole, stir in the cooked quinoa or rice at this stage and mix evenly.
- Assemble the casserole: Transfer the skillet mixture into the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese generously over the top. For added texture and crunch, you can optionally add a layer of crushed tortilla chips on top of the cheese.
- Bake: Cover the baking dish with aluminum foil to keep moisture in and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking uncovered for an additional 10 to 15 minutes, or until the cheese on top is fully melted, bubbly, and slightly golden.
- Serve: Allow the casserole to cool for a few minutes after baking. Garnish with freshly chopped cilantro and, if desired, serve with a dollop of sour cream or Greek yogurt for a creamy contrast. Enjoy your delicious Southwestern Black Bean Casserole warm.
Notes
- You can substitute cheddar cheese with a Mexican cheese blend or a dairy-free cheese alternative for dietary preferences.
- Adding cooked quinoa or rice is optional but makes the casserole more filling and nutritious.
- The crushed tortilla chips topping adds a nice crunch but can be omitted for a softer texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adjust spices according to your heat preference by adding more chili powder or a dash of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southwestern
