Save A fast, hearty, and flavorful vegetarian casserole layered with black beans, corn, tortillas, salsa, and cheese—perfect for busy weeknights.
This casserole has become my go-to for busy evenings when I want something filling without much fuss.
Ingredients
- Frozen corn kernels: 1 cup thawed
- Red onion: 1 small finely chopped
- Red bell pepper: 1 diced
- Garlic: 2 cloves minced
- Black beans: 2 (15 oz/400g) cans drained and rinsed
- Salsa: 2 cups mild or spicy as preferred
- Shredded Mexican blend cheese: 2 cups or cheddar/Monterey Jack
- Corn tortillas: 8 small
- Ground cumin: 1 tsp
- Smoked paprika: 1/2 tsp
- Chili powder: 1/2 tsp
- Salt: 1/2 tsp
- Freshly ground black pepper: 1/4 tsp
- Chopped fresh cilantro: 1/4 cup optional
- Avocado: 1 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 large skillet over medium heat and add onion and bell pepper; cook 3 to 4 minutes until softened, then add garlic and cook 30 seconds
- Mix ingredients:
- Add corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper; cook 2 to 3 minutes until heated through and remove from heat
- First layer:
- Spread 1/2 cup salsa on dish bottom and layer 4 tortillas tearing as needed to cover bottom
- Layer mixture:
- Spoon half bean and corn mixture over tortillas, top with 3/4 cup salsa and 1 cup cheese
- Repeat layering:
- Add remaining tortillas, bean mixture, another 3/4 cup salsa, and remaining cheese
- Bake covered:
- Cover with foil and bake 15 minutes
- Bake uncovered:
- Remove foil and bake 10 minutes until cheese bubbly and golden
- Rest:
- Let rest 5 minutes before slicing and garnish with cilantro, avocado, and lime if desired
Save My family loves gathering around the table for this warm and comforting casserole during hectic weeknights.
Required Tools
Large skillet, 9x9-inch (23x23 cm) baking dish, chef's knife, cutting board, measuring cups and spoons, aluminum foil
Allergen Information
Contains dairy (cheese). To make dairy-free, use vegan cheese. Corn tortillas are naturally gluten-free but verify packaging for cross-contamination if needed.
Nutritional Information
Per serving: Calories 420, Total Fat 14 g, Carbohydrates 55 g, Protein 19 g
Save This casserole is as versatile as it is delicious, perfect for adapting to different dietary needs while keeping great flavor.
Recipe Guide
- → Can I make this casserole vegan?
Yes, substitute the cheese with a plant-based alternative to keep it vegan without losing the creamy texture.
- → What type of beans work best in this dish?
Black beans offer a hearty texture, but pinto beans can be used as a flavorful substitute.
- → How can I add more heat to this casserole?
Incorporate jalapeños or choose a spicier salsa to elevate the dish's heat level.
- → Is this casserole gluten-free?
Yes, when using certified gluten-free corn tortillas, the dish is naturally gluten-free.
- → What sides complement this main dish?
Consider pairing it with a green salad or a serving of rice to balance the meal.