Description
This Southwestern Black Bean Casserole is a flavorful and satisfying vegetarian dish that’s perfect for an easy weeknight dinner. Packed with black beans, corn, bell peppers, and brown rice, all seasoned with a blend of spices and topped with gooey melted cheese, this casserole is sure to become a family favorite.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (15 oz) can corn (drained)
- 1 (10 oz) can diced tomatoes with green chilies
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 cups cooked brown rice
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/4 cup chopped fresh cilantro
Optional Toppings:
- avocado
- sour cream
- green onions
Instructions
- Preheat oven: Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and bell peppers and sauté until softened. Stir in garlic.
- Add beans and seasonings: Add black beans, corn, tomatoes with green chilies, salsa, chili powder, cumin, smoked paprika, and salt. Simmer to combine flavors.
- Combine and bake: Remove from heat, stir in rice, 1 cup cheese, and cilantro. Transfer to baking dish, top with remaining cheese, and bake for 20–25 minutes.
- Serve: Let cool slightly before serving. Add optional toppings as desired.
Notes
- For a spicier version, use hot salsa or add diced jalapeños.
- You can substitute quinoa for rice or add shredded chicken for extra protein.
- Leftovers keep well for up to 4 days in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 5g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg
