Description
A hearty and flavorful Southwestern Black Bean Casserole featuring black beans, corn, salsa, and a blend of spices baked with melted cheese for a comforting, protein-packed meal. Optional additions like quinoa or rice and crunchy tortilla chip topping make it versatile and satisfying.
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)
- 1/4 cup fresh cilantro, chopped (for garnish)
Optional Toppings
- 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.
- Prepare the casserole filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent. Then add ground cumin, chili powder, smoked paprika, and garlic powder, cooking for an additional 30 seconds until the spices release their aroma.
- Combine the ingredients: Stir in the drained black beans, frozen corn, and salsa into the skillet mixture. Continue cooking for another 3 minutes, allowing the flavors to meld. If using cooked quinoa or rice, fold it in now for a heartier texture.
- Assemble the casserole: Transfer the filling mixture into the prepared baking dish. Evenly sprinkle the shredded cheddar cheese (or Mexican blend) over the top. If desired, add a layer of crushed tortilla chips for an extra crunchy topping.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is fully melted and bubbly with a golden hue.
- Serve: Allow the casserole to cool slightly for a few minutes before serving. Garnish with freshly chopped cilantro and a dollop of sour cream or Greek yogurt if desired for added creaminess and flavor contrast.
Notes
- You can substitute cooked quinoa for rice or omit both for a lighter version.
- Adjust the amount of chili powder to control the spice level.
- For a vegan option, use dairy-free cheese and skip sour cream or use a plant-based alternative.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- Add diced jalapeños for extra heat if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southwestern
