Description
This Southwestern Black Bean Casserole is a delicious and hearty dish that is perfect for a satisfying vegetarian meal. Packed with black beans, vegetables, and flavorful spices, this casserole is easy to make and a crowd-pleaser.
Ingredients
Scale
For the Casserole:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen corn, thawed
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked brown rice or quinoa
- 1½ cups shredded cheddar or Mexican blend cheese
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. Stir in red bell pepper and corn, cook for 3 minutes.
- Combine ingredients: Add black beans, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Simmer for 5 minutes.
- Add rice and cheese: Stir in cooked rice or quinoa and half of the shredded cheese.
- Bake: Transfer mixture to a greased baking dish. Top with remaining cheese, cover with foil. Bake for 20 minutes, then remove foil and bake for another 10 minutes until cheese is melted.
- Serve: Sprinkle with chopped cilantro before serving.
Notes
- For extra protein, add cooked ground turkey or shredded chicken.
- To make it vegan, use plant-based cheese.
- This dish reheats well and is great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 generous portion
- Calories: 360
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 9 g
- Protein: 16 g
- Cholesterol: 25 mg
