Pin it A fast, hearty, and flavorful vegetarian casserole layered with black beans, corn, tortillas, salsa, and cheese—perfect for busy weeknights.
I have made this casserole many times for my family's weeknight dinners and it never disappoints.
Ingredients
- Frozen corn kernels: 1 cup thawed
- Red onion: 1 small, finely chopped
- Red bell pepper: diced
- Garlic cloves: 2, 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: sliced (optional)
- Lime wedges: optional
Instructions
- 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, cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds.
- Cook mixture:
- Stir in corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook 2 to 3 minutes until heated through. Remove from heat.
- Layer casserole:
- Spread 1/2 cup salsa on bottom of dish. Layer 4 tortillas over salsa, tearing as needed. Spoon half bean and corn mixture over tortillas. Top with 3/4 cup salsa and 1 cup shredded cheese.
- Repeat layers:
- Add remaining tortillas, bean mixture, 3/4 cup salsa, and remaining cheese.
- Bake:
- Cover with foil and bake 15 minutes. Remove foil and bake 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.
Pin it This recipe brings my family together on busy weeknights and everyone asks for seconds.
Notes
For vegan version, use plant-based cheese. 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.
Pin it This casserole is perfect for meal prep and tastes even better the next day.
Recipe FAQs
- → Can I use canned beans instead of fresh?
Yes, canned black beans work perfectly when drained and rinsed, saving prep time without compromising flavor.
- → How can I make this dish vegan?
Simply substitute the cheese with your favorite plant-based alternative to keep it dairy-free and vegan-friendly.
- → What tortillas are best for this casserole?
Small corn tortillas hold up well and add authentic texture, plus they are naturally gluten-free.
- → Can I add extra heat to this dish?
Yes, adding jalapeños or using a spicy salsa will increase the heat level to suit your preference.
- → Is it possible to prepare this in advance?
You can assemble the casserole earlier and refrigerate it before baking, making it convenient for busy schedules.
- → What side dishes pair well with this casserole?
Serve with a light green salad or steamed rice to complement the rich, layered flavors.