Pin 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 on busy nights thanks to its delicious layers 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:
- Preheat oven to 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 4 minutes until softened. Add garlic and cook for another 30 seconds.
- Cook beans and spices:
- Stir in corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 2 3 minutes until heated through. Remove from heat.
- First layer:
- 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 bean mixture and cheese:
- 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 garnish:
- Let rest 5 minutes before slicing. Garnish with cilantro, avocado, and lime if desired.
Pin This dish always brings smiles when served at family dinners, especially when everyone gets to add their favorite garnishes.
Serving Suggestions
Serve with a simple green salad or steamed rice for a balanced meal.
Dietary Notes
Gluten-free if using certified corn tortillas; for a vegan option, replace cheese with plant-based alternative.
Storage
Store leftovers covered in the refrigerator for up to 3 days or freeze individual portions for longer storage.
Pin This casserole combines convenience and flavor, perfect for busy evenings or meal prep.
Recipe Q&A
- → Can I make this gluten-free?
Yes, use certified gluten-free corn tortillas to keep it gluten-free.
- → What cheese works best in this dish?
Mexican blend cheese is ideal, but cheddar or Monterey Jack also melt nicely.
- → How can I add more heat?
Incorporate jalapeños or choose a spicy salsa to increase the dish's heat level.
- → Is this dish suitable for vegans?
You can use plant-based cheese substitutes to make it vegan-friendly.
- → What sides pair well with this casserole?
A simple green salad or steamed rice complements the flavors and textures well.
