Black Bean Casserole

This black bean casserole is a spicy, savory, all-in-one vegetarian meal that comes together quickly. You can serve it in tacos, over rice, use as a spread over nachos, or simply on its own.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 365

Ingredients Method Nutrition

Ingredients

Cooking spray
1 tablespoon olive oil
1 cup chopped white onion
1 small red bell pepper, chopped
2 tablespoons minced, seeded jalapeño chile
2 15 ounce cans black beans, drained and rinsed
2/3 cup jarred medium picante sauce or chunky salsa such as Pace®
1/2 cup water
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 15 ounce can sweet whole kernel corn, drained and rinsed
1 cup chopped, seeded tomato
4 ounce Monterey Jack cheese, shredded
2 ounce sharp Cheddar cheese, shredded
2 tablespoons thinly sliced green onions
Lime wedges

Method

Gather all ingredients.
Preheat the oven to 425 degrees F (220 degrees C). Coat an 8×8-inch baking dish with cooking spray. Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and jalapeño; cook, stirring occasionally, until softened and slightly browned, 5 to 7 minutes.
Stir in beans, picante sauce, water, salt, cumin, cayenne pepper, and smoked paprika. Mash beans using the back of a spoon or a potato masher until mixture is slightly thickened. Bring to a simmer over medium-high heat. Simmer, undisturbed, until sauce thickens and bubbles appear all over the surface, 5 to 7 minutes. Stir in corn.
Transfer mixture to the prepared baking dish, and sprinkle with tomato, Monterey Jack cheese and Cheddar cheese. Cover with aluminum foil.
Bake in the preheated oven until casserole is hot and cheeses are melted, 25 to 30 minutes. Sprinkle with green onions. Let cool slightly before serving.
Serve with lime wedges, cilantro, sour cream, salsa, warm tortillas, or tortilla chips, if desired. Enjoy! Recipe developed by Amanda Stanfield