Pin Recipe A fast, hearty, and flavorful vegetarian casserole layered with black beans, corn, tortillas, salsa, and cheese—perfect for busy weeknights.
I often turn to this casserole when I need a quick and nutritious dinner that everyone enjoys.
Ingredients
- 1 cup frozen corn kernels: thawed
- 1 small red onion: finely chopped
- 1 red bell pepper: diced
- 2 cloves garlic: minced
- 2 (15 oz 400g) cans black beans: drained and rinsed
- 2 cups salsa: mild or spicy as preferred
- 2 cups shredded Mexican blend cheese: or cheddar Monterey Jack
- 8 small corn tortillas:
- 1 tsp ground cumin:
- 1/2 tsp smoked paprika:
- 1/2 tsp chili powder:
- 1/2 tsp salt:
- 1/4 tsp freshly ground black pepper:
- 1/4 cup chopped fresh cilantro: optional
- 1 avocado: sliced optional
- Lime wedges: optional
Instructions
- Preheat oven:
- Set oven to 375°F (190°C) and lightly grease a 9x9-inch (23x23 cm) baking dish
- Sauté vegetables:
- Heat a large skillet over medium heat Add onion and bell pepper and sauté for 3 4 minutes until softened Add garlic and cook for another 30 seconds
- Cook beans and spices:
- Stir in corn black beans cumin smoked paprika chili powder salt and pepper Cook for 2 3 minutes until heated through Remove from heat
- Layer casserole bottom:
- Spread 1/2 cup salsa on the bottom of the baking dish Layer 4 tortillas over the salsa tearing as needed to cover the bottom
- Add filling:
- Spoon half of the bean and corn mixture over tortillas then top with 3/4 cup salsa and 1 cup shredded cheese
- Repeat layering:
- Add remaining tortillas bean mixture another 3/4 cup salsa and the rest of the cheese
- Bake covered:
- Cover with foil and bake for 15 minutes
- Bake uncovered:
- Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden
- Rest and garnish:
- Let rest 5 minutes before slicing Garnish with cilantro avocado and lime if desired
Pin Recipe This casserole always brings my family together around the table for a comforting meal.
Notes
Add jalapeños or use spicy salsa for extra heat Substitute pinto beans for black beans if preferred For vegan version use plant-based cheese Serve with a simple green salad or rice on the side
Required Tools
Large skillet 9x9-inch (23x23 cm) baking dish Chefs knife Cutting board Measuring cups and spoons Aluminum foil
Nutritional Information
Calories 420 Total Fat 14 g Carbohydrates 55 g Protein 19 g per serving
Pin Recipe This quick casserole is a delicious and satisfying way to enjoy flavorful vegetarian comfort food any night of the week.
Recipe FAQs
- → Can I make this casserole dairy-free?
Yes, substitute shredded cheese with plant-based alternatives to keep the dish dairy-free while maintaining creamy texture.
- → What can I use instead of black beans?
Pinto beans are a great substitute and offer a similar texture and mild flavor to black beans in this casserole.
- → How can I add more heat to this dish?
Incorporate jalapeños or use a spicy salsa to enhance the casserole’s heat according to your taste.
- → Are corn tortillas naturally gluten-free?
Yes, corn tortillas are naturally gluten-free but always verify packaging for potential cross-contamination.
- → What are good serving suggestions for this casserole?
Serve alongside a simple green salad or steamed rice for a balanced, satisfying meal.
- → Can I prepare this dish ahead of time?
You can assemble the layers in advance, refrigerate, and bake when ready to enjoy a fresh hot meal.