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Black Bean Casserole

A hearty and flavorful casserole combining black beans, sweet corn, diced tomatoes, and cheese, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans black beans, rinsed and drained Canned beans save time; ensure they are well drained.
  • 1 cup corn (fresh or frozen) Frozen corn is a great time-saver.
  • 1 cup diced tomatoes (canned or fresh)
  • 1 medium onion, chopped Yellow or white onion works well.
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup shredded cheese (cheddar or a combination of your choice) Feel free to mix different types of cheese.
  • Salt and pepper to taste Adjust based on preference.
  • Tortilla chips (for serving) Optional, for adding crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a pan over medium heat, add a bit of oil and sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
  3. In a large bowl, combine the rinsed black beans, corn, diced tomatoes, sautéed onion and garlic, cumin, chili powder, and season with salt and pepper. Mix well.
Cooking
  1. In a greased baking dish, spread half of the bean mixture, layer with half the cheese, then repeat with the remaining mixture and cheese on top.
  2. Place in the oven and bake for 20-25 minutes or until the cheese is bubbly and slightly golden.
  3. Remove from the oven and let cool slightly before serving with tortilla chips for that satisfying crunch!

Notes

You can substitute black beans with kidney beans or chickpeas. Let the casserole sit for a few minutes before serving for better flavor. Make sure to drain your canned beans well to avoid excess liquid in the casserole. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.