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 because of its ease and comforting flavors.
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:
- 375°F (190°C). Lightly grease a 9x9-inch (23x23 cm) baking dish.
- Sauté vegetables:
- Heat a large skillet over medium heat. Add onion and bell pepper; sauté for 3 to 4 minutes until softened. Add garlic and cook for another 30 seconds.
- Combine ingredients:
- Stir in corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 2 to 3 minutes until heated through. Remove from heat.
- Layer casserole:
- 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 layers:
- Add remaining tortillas, bean mixture, another 3/4 cup salsa, and the rest of the cheese.
- Bake:
- Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Rest and serve:
- Let rest 5 minutes before slicing. Garnish with cilantro, avocado, and lime if desired.
Save This casserole often brings the whole family together for a cozy meal.
Notes
Add jalapeños or use spicy salsa for extra heat. Substitute pinto beans for black beans if preferred.
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.
Save Enjoy this quick and nutritious casserole as a fulfilling weeknight dinner.
Common Questions
- → Can I use different types of beans?
Yes, pinto beans can be substituted for black beans for a milder flavor while maintaining a creamy texture.
- → How can I make this dish vegan?
Swap the cheese with a plant-based alternative and ensure the salsa is free of animal products to keep it vegan-friendly.
- → What spices enhance the flavor?
Cumin, smoked paprika, and chili powder add depth and mild smoky heat, complementing the beans and corn beautifully.
- → Is this casserole gluten-free?
Using certified gluten-free corn tortillas keeps the casserole gluten-free, but always check labels for cross-contamination.
- → Can I add extra heat?
Incorporate jalapeños or use a spicy salsa to introduce more heat without overpowering the other flavors.
- → What side dishes pair well with this casserole?
A simple green salad or fluffy rice complements the rich, layered casserole and balances the meal perfectly.