Pin this A fast, hearty, and flavorful vegetarian casserole layered with black beans, corn, tortillas, salsa, and cheese—perfect for busy weeknights.
I first made this casserole on a busy weeknight and my whole family loved it, especially the blend of spices that give it a Mexican-inspired flavor.
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)
- Mexican blend cheese: 2 cups shredded (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 34 minutes until softened. Add garlic and cook for another 30 seconds.
- Cook beans and corn:
- Stir in corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 23 minutes until heated through. Remove from heat.
- Assemble casserole:
- Spread 1/2 cup salsa on bottom of baking dish. Layer 4 tortillas over salsa, tearing as needed to cover bottom.
- Add layers:
- Spoon half of 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 rest of cheese.
- Bake:
- Cover with foil and bake 15 minutes. Remove foil and bake 10 more 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 This casserole has become a favorite family meal, often bringing everyone together around the table to share stories and laughter.
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.
Nutritional Information
Per serving: 420 calories, 14 g total fat, 55 g carbohydrates, 19 g protein
Pin this This casserole is as flexible as it is delicious, making it perfect for customizing to your tastes and pantry.
Frequently Asked Recipe Questions
- → Can I use canned pinto beans instead of black beans?
Yes, pinto beans can be used as a substitute and will complement the flavors well.
- → How can I make this dish vegan?
Replace the shredded cheese with a plant-based alternative to keep the dish vegan-friendly.
- → Is it necessary to thaw the frozen corn before cooking?
Thawing the corn ensures even heating and better texture during cooking.
- → What spices add flavor to this casserole?
Ground cumin, smoked paprika, chili powder, salt, and black pepper create a balanced, smoky flavor.
- → Can I prepare this casserole ahead of time?
Yes, you can assemble it in advance and refrigerate before baking to save time on busy days.