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. The picante sauce adds a creamy texture to the beans and brings Tex-Mex flavor to the dish.
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. The picante sauce adds a creamy texture to the beans and brings Tex-Mex flavor to the dish.
Ingredients
- nonstick cooking spray
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 1 small red bell pepper chopped
- 2 tablespoons minced seeded jalapeño
- 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 ounces Monterey Jack cheese shredded
- 2 ounces Cheddar cheese shredded
- 2 tablespoons thinly sliced green onions
- lime wedges cilantro leaves, sour cream, salsa, warm corn or flour tortillas, or tortilla chips, for serving
Instructions
- 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!
Notes
From the Editor
The nutritional data for this recipe does not includes the serving suggestions.
