Description
A savory and slightly spicy casserole featuring black beans, corn, peppers, and a crunchy tortilla topping. This dish is suitable for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can black beans, undrained
- 1 cup frozen corn kernels
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese (or vegan alternative)
- 4 corn tortillas, cut into small pieces
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease an 8×8 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers. Cook until softened, about 5 to 7 minutes.
- Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
- Stir in the rinsed black beans, undrained black beans, corn, diced tomatoes with green chilies, chili powder, cumin, oregano, salt, and pepper. Cook, stirring occasionally, for 5 minutes until heated through.
- Transfer the bean mixture to the prepared baking dish. Sprinkle the shredded cheese evenly over the top.
- Arrange the cut tortilla pieces over the cheese layer.
- Bake for 20 to 25 minutes, or until the casserole is bubbly and the tortilla topping is lightly golden brown.
- Remove from the oven and let it stand for 5 minutes before serving. Garnish with fresh cilantro.
Notes
- For a spicier dish, add 1/4 teaspoon of cayenne pepper with the other spices.
- To make this recipe vegan, substitute the Monterey Jack cheese with your preferred vegan shredded cheese blend.
- This casserole freezes well; assemble completely, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding about 10 minutes to the bake time.
- Serve with a side of avocado slices or a dollop of plain Greek yogurt (or vegan sour cream).
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7
- Sodium: 550
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 14
- Protein: 18
- Cholesterol: 25