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Southwestern Black Bean Casserole - A Cozy, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted diced tomatoes, undrained
  • 1 cup frozen or canned corn (drained if canned)
  • 1 bell pepper (red, orange, or yellow), diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 can (4 ounces) diced green chiles (mild or hot)
  • 1/2 cup salsa (your favorite heat level)
  • 3/4 cup vegetable broth or water
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 1/2 cups cooked rice or quinoa (optional but adds heartiness)
  • 8 small corn tortillas or 4 large flour tortillas, cut into strips (for layering)
  • 1 1/2 to 2 cups shredded cheese (cheddar, pepper jack, or a blend)
  • 1 lime (zest and juice)
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sour cream or Greek yogurt, avocado, pickled jalapeños, hot sauce

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or similar.
  2. Sauté aromatics: Warm the olive oil in a large skillet over medium heat. Add onion and bell pepper; cook 5–6 minutes until softened. Stir in garlic; cook 30 seconds until fragrant.
  3. Build the filling: Add black beans, corn, diced tomatoes with juices, green chiles, salsa, broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and simmer 5–7 minutes until slightly thickened.
  4. Brighten it up: Turn off heat. Stir in lime zest and a squeeze of lime juice. Taste and adjust salt, pepper, or lime as needed.
  5. Optional starch: If using cooked rice or quinoa, fold it into the filling. This adds body and stretches the servings.
  6. Layer the casserole: Spread a thin layer of the bean mixture into the baking dish. Add a layer of tortilla strips. Repeat, ending with bean mixture on top. Sprinkle evenly with shredded cheese.
  7. Bake: Cover with foil and bake 15 minutes. Uncover and bake another 10–15 minutes, until the cheese is melted and bubbling and the sides are sizzling.
  8. Rest and garnish: Let the casserole rest 10 minutes before scooping. Top with chopped cilantro and any extras like avocado or a dollop of sour cream.
  9. Serve: Spoon into bowls and finish with a wedge of lime and a dash of hot sauce for extra kick.