Save A fast, hearty, and flavorful vegetarian casserole layered with black beans, corn, tortillas, salsa, and cheese—perfect for busy weeknights.
This casserole has become a weeknight favorite in my house because it's both comforting and simple to make.
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Ingredients
- Vegetables: 1 cup frozen corn kernels (thawed), 1 small red onion finely chopped, 1 red bell pepper diced, 2 cloves garlic minced
- Beans: 2 (15 oz/400g) cans black beans drained and rinsed
- Sauces & Dairy: 2 cups salsa (mild or spicy as preferred), 2 cups shredded Mexican blend cheese (or cheddar/Monterey Jack)
- Tortillas: 8 small corn tortillas
- Spices & Seasonings: 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, 1/4 tsp freshly ground black pepper
- Garnishes (optional): 1/4 cup chopped fresh cilantro, 1 avocado sliced, Lime wedges
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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.
- Layer casserole:
- Spread 1/2 cup salsa on the bottom of the baking dish. Layer 4 tortillas over the salsa, tearing as needed to cover the bottom.
- Add fillings:
- Spoon half of the 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 the rest of the cheese.
- Bake:
- Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
- Rest & garnish:
- Let rest 5 minutes before slicing. Garnish with cilantro, avocado, and lime if desired.
Save Gathering around the table with family while enjoying this casserole creates such warm and happy memories.
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Notes
For a vegan version use plant-based cheese and serve with a simple green salad or rice on the side.
Required Tools
Large skillet, 9x9-inch (23x23 cm) baking dish, chefs 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.
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This casserole combines ease and flavor perfectly making it a reliable weeknight dinner choice.
Recipe FAQs
- → Can I use canned beans for this dish?
Yes, canned black beans are perfect. Just drain and rinse them well before adding to ensure a fresh taste.
- → What type of tortillas work best here?
Small corn tortillas are ideal for layering and preserving texture, plus they keep the dish gluten-free if certified.
- → How can I add more heat to this casserole?
Incorporate jalapeños or switch to a spicier salsa to elevate the dish's heat level without overpowering flavors.
- → Is there a way to make this dairy-free?
Yes, simply substitute the cheese with a plant-based alternative to accommodate dairy-free preferences.
- → What side dishes pair well with this casserole?
A fresh green salad or steamed rice complements the casserole nicely, balancing its hearty and rich flavors.
- → Can I prepare this dish in advance?
Absolutely. Assemble it ahead of time and refrigerate, then bake when ready to enjoy fresh and hot.
