Save A fast, hearty, and flavorful vegetarian casserole layered with black beans, corn, tortillas, salsa, and cheese—perfect for busy weeknights.
This casserole quickly became a family favorite during our busy weeknights thanks to its delicious layers and simple preparation.
Ingredients
- Frozen corn kernels: 1 cup thawed
- Red onion: 1 small, finely chopped
- Red bell pepper: 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
- Step 1:
- Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch (23x23 cm) baking dish.
- Step 2:
- Heat a large skillet over medium heat. Add onion and bell pepper sauté for 34 minutes until softened. Add garlic and cook for another 30 seconds.
- Step 3:
- Stir in corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 23 minutes until heated through. Remove from heat.
- Step 4:
- Spread 12 cup salsa on the bottom of the baking dish. Layer 4 tortillas over the salsa, tearing as needed to cover the bottom.
- Step 5:
- Spoon half of the bean and corn mixture over tortillas, then top with 34 cup salsa and 1 cup shredded cheese.
- Step 6:
- Repeat layers add remaining tortillas, bean mixture, another 34 cup salsa, and the rest of the cheese.
- Step 7:
- Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
- Step 8:
- Let rest 5 minutes before slicing. Garnish with cilantro, avocado, and lime if desired.
Save This dish brings everyone to the table sharing stories and laughter after a long day.
Notes
For a vegan version, use plant-based cheese. Serve with a simple green salad or rice on the side for a complete meal.
Tools Needed
Large skillet, 9x9-inch (23x23 cm) baking dish, chefs 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.
Save This casserole is perfect for weekly meal prep offering both nutrition and convenience.
Recipe FAQ
- → Can I make this casserole vegan?
Yes, substitute the cheese with a plant-based alternative and ensure salsa is vegan. This adjustment keeps the dish dairy-free and suitable for a vegan diet.
- → What can I use instead of black beans?
Pinto beans make a great alternative. They have a mild flavor and similar texture, complementing the other ingredients well.
- → How do I add more heat to the dish?
Incorporate jalapeños or choose a spicier salsa variety. Adjust the chili powder amount to increase the spice level according to taste.
- → Is this casserole gluten-free?
Yes, if you use certified gluten-free corn tortillas. Always check packaging to avoid cross-contamination.
- → What sides pair well with this casserole?
A simple green salad or steamed rice complements the hearty casserole nicely, balancing the meal with fresh or mild flavors.