Description
This casserole brings bold, zesty Southwestern flavors to your table. It features tender squash, sweet corn, and hearty black beans, all spiced perfectly for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup vegetable broth
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened, about 5-7 minutes.
- Stir in minced garlic, zucchini, and yellow squash. Cook for another 5 minutes, until vegetables begin to soften.
- Add black beans, corn, diced tomatoes with green chilies, chili powder, cumin, and cayenne pepper (if using) to the skillet. Stir well to combine.
- Pour in vegetable broth and bring the mixture to a simmer. Cook for 5 minutes, allowing flavors to meld. Season with salt and pepper to taste.
- Transfer the vegetable mixture to the prepared baking dish.
- In a small bowl, combine Monterey Jack and cheddar cheeses. Sprinkle half of the cheese mixture over the casserole.
- Bake for 20-25 minutes, or until the casserole is bubbling and heated through.
- Remove from oven, sprinkle the remaining cheese over the top, and return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- For a creamier casserole, stir in 1/4 cup of sour cream or Greek yogurt before baking.
- Add cooked, shredded chicken or ground turkey for added protein.
- Serve with a dollop of sour cream or a side of avocado slices.
- This casserole is also great as leftovers; store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg