Save A fast, hearty, and flavorful vegetarian casserole layered with black beans, corn, tortillas, salsa, and cheese—perfect for busy weeknights.
This casserole became my family's go-to comfort meal when busy evenings leave little time for cooking.
Ingredients
- Frozen corn kernels: 1 cup, thawed
- Red onion: 1 small, finely chopped
- Red bell pepper: 1, diced
- Garlic cloves: 2, 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 (optional): 1/4 cup
- Avocado (optional): 1 sliced
- Lime wedges (optional): As desired
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 to 4 minutes until softened. Add garlic and cook another 30 seconds.
- Cook bean mixture:
- Stir in corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 2 to 3 minutes until heated through. Remove from heat.
- Layer casserole:
- Spread 1/2 cup salsa on the bottom of the baking dish. Layer 4 tortillas over salsa, tearing as needed to cover bottom.
- Add fillings:
- Spoon half of bean and corn mixture over tortillas. 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 for 15 minutes. Remove foil and bake 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.
Save My family gathers eagerly around this dish, enjoying its layers and bold flavors as a perfect weeknight treat.
Serving Suggestions
Serve with a simple green salad or rice on the side for a complete meal that satisfies everyone at the table.
Dietary Notes
To make a vegan version, use plant-based cheese. Corn tortillas are naturally gluten-free but check packaging for cross-contamination concerns.
Storage and Leftovers
Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Save This casserole combines ease and hearty flavors, making it a beloved classic in no time.
Recipe FAQ
- → Can I make this dish vegan?
Yes, substitute the cheese with plant-based alternatives and ensure the salsa contains no animal products.
- → Are corn tortillas gluten-free?
Generally, corn tortillas are naturally gluten-free, but it's important to check packaging for cross-contamination.
- → What spices enhance the flavor?
Ground cumin, smoked paprika, chili powder, salt, and black pepper add warm and smoky notes that complement the beans and corn.
- → Can I add heat to this casserole?
Absolutely, include jalapeños or use a spicy salsa to increase the heat level according to your preference.
- → What side dishes pair well with this casserole?
Serve with a simple green salad, rice, or guacamole to balance the richness and round out the meal.