A savory and slightly spicy casserole featuring black beans, corn, peppers, and a crunchy tortilla topping. This dish is simple to prepare for a weeknight meal.
Author:Ahazzam
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:Southwestern
Diet:Vegetarian
Ingredients
Scale
2 (15 ounce) cans black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 cup frozen corn kernels
1 cup shredded Monterey Jack cheese (or dairy-free alternative)
1/2 cup sour cream (or plain Greek yogurt/vegan sour cream)
1/2 cup chopped onion
1/2 cup chopped bell pepper (any color)
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 corn tortillas, cut into strips
1 tablespoon olive oil
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
In a large bowl, combine the rinsed black beans, diced tomatoes and green chilies, corn, onion, bell pepper, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
Stir in the sour cream until all ingredients are coated.
Spread the bean mixture evenly into the prepared baking dish.
Sprinkle the shredded cheese over the top of the bean mixture.
Toss the corn tortilla strips with olive oil. Arrange the oiled tortilla strips over the cheese layer to create a topping.
Bake for 25 to 30 minutes, or until the casserole is bubbly and the tortilla topping is lightly browned and crisp.
Let the casserole rest for 5 minutes before serving.
Notes
For a spicier dish, add 1/4 teaspoon of cayenne pepper or use hot diced tomatoes and green chilies.
To make this dish vegan, use a dairy-free cheese alternative and vegan sour cream.
This recipe is naturally gluten-free if you confirm your corn tortillas are made only from corn.
Serve with avocado slices, salsa, or a dollop of plain Greek yogurt.