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 favorite in my home for easy dinners that satisfy everyone, even picky eaters.
Ingredients
- Frozen corn kernels: 1 cup (thawed)
- Red onion: 1 small, finely chopped
- Red bell pepper: 1, diced
- Garlic: 2 cloves, 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
- Fresh cilantro: 1/4 cup chopped (optional)
- Avocado: 1 sliced (optional)
- Lime wedges: optional garnish
Instructions
- Step 1:
- Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch (23x23 cm) baking dish.
- Step 2:
- Heat a large skillet over medium heat. Add onion and bell pepper; sauté for 3-4 minutes until softened. Add garlic and cook for another 30 seconds.
- Step 3:
- Stir in corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 2-3 minutes until heated through. Remove from heat.
- Step 4:
- 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.
- Step 5:
- Spoon half of the bean and corn mixture over tortillas, then top with 3/4 cup salsa and 1 cup shredded cheese.
- Step 6:
- Repeat layers add remaining tortillas, bean mixture, another 3/4 cup salsa, and the rest of the cheese.
- Step 7:
- Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
- Step 8:
- Let rest 5 minutes before slicing. Garnish with cilantro, avocado, and lime if desired.
Save This recipe always brings my family together for a cozy and satisfying meal we all enjoy.
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, chef's 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.
Save This casserole is a perfect weeknight meal that combines convenience and delicious flavors effortlessly.
Recipe Help & Answers
- → What can I substitute for black beans?
Pinto beans work well as a substitute and offer a milder flavor while maintaining the texture and protein content.
- → How can I make this dish dairy-free?
Use plant-based cheese alternatives to keep the creamy texture without dairy, perfect for vegan or lactose-intolerant diets.
- → Can I add extra heat to this casserole?
Yes, add jalapeños or choose a spicy salsa to bring more heat and depth to the layers.
- → Is this dish gluten-free?
Using certified gluten-free corn tortillas ensures the casserole remains gluten-free, but always check packaging for cross-contamination.
- → What side dishes pair well with this casserole?
Simple green salads or steamed rice complement the rich layers, balancing flavors and textures nicely.