Save A fast, hearty, and flavorful vegetarian casserole layered with black beans, corn, tortillas, salsa, and cheese—perfect for busy weeknights.
This casserole quickly became a family favorite on nights when time is short but I still want to serve something delicious and comforting.
Ingredients
- Frozen corn kernels: 1 cup, thawed
- Red onion: 1 small, finely chopped
- Red bell pepper: 1, diced
- Garlic cloves: 2, minced
- Black beans: 2 (15 oz/400g) cans, drained and rinsed
- Salsa: 2 cups (mild or spicy, as preferred)
- Mexican blend cheese: 2 cups shredded (or cheddar/Monterey Jack)
- Corn tortillas: 8 small
- Ground cumin: 1 tsp
- Smoked paprika: 1/2 tsp
- Chili powder: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp freshly ground
- Cilantro: 1/4 cup chopped fresh (optional garnish)
- Avocado: 1 sliced (optional garnish)
- Lime wedges: optional garnish
Instructions
- Step 1:
- Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch (23x23 cm) baking dish.
- Step 2:
- Heat a large skillet over medium heat. Add onion and bell pepper; sauté for 34 minutes until softened. Add garlic and cook for another 30 seconds.
- Step 3:
- Stir in corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 23 minutes until heated through. Remove from heat.
- Step 4:
- Spread 12 cup salsa on the bottom of the baking dish. Layer 4 tortillas over the salsa, tearing as needed to cover the bottom.
- Step 5:
- Spoon half of the bean and corn mixture over tortillas, then top with 34 cup salsa and 1 cup shredded cheese.
- Step 6:
- Repeat layers: add remaining tortillas, bean mixture, another 34 cup salsa, and the rest of the cheese.
- Step 7:
- Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
- Step 8:
- Let rest 5 minutes before slicing. Garnish with cilantro, avocado, and lime if desired.
Save My family loves gathering around this casserole because it brings everyone together over a healthy and easy meal.
Serving Suggestions
Serve with a simple green salad or steamed rice to round out the meal.
Variations
Use plant-based cheese for a vegan version and add extra veggies like zucchini or mushrooms.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Save This casserole is a flavorful crowd-pleaser that is both nutritious and quick to prepare.
Recipe FAQs
- → Can I use different beans in this casserole?
Yes, pinto beans or kidney beans can be substituted if preferred without changing the dish’s character.
- → Is this dish gluten-free?
Using certified gluten-free corn tortillas ensures the casserole is gluten-free.
- → How can I add extra heat to the casserole?
Incorporate jalapeños or choose a spicier salsa to boost heat levels.
- → Can I prepare this ahead of time?
You can assemble it in advance and refrigerate, then bake when ready to serve.
- → Are there vegan options available?
Yes, using plant-based cheese makes this dish suitable for vegan diets.
- → What garnishes complement this casserole?
Fresh cilantro, sliced avocado, and lime wedges enhance the fresh flavors and presentation.