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Southwestern Black Bean Casserole Bean Casserole Recipes

I make this bean bake on weeknights when I want calm food that still feels bold. Bean Casserole Recipes guide the plan here and the flavor lands fast. I use black beans, corn, peppers, and warm spice. The finish tastes bright and a little smoky and the pan feeds a crew. You might know northern bean recipes or green bean recipes casserole from family meals. This version keeps that easy spirit yet brings a new twist. Black bean and corn recipes set a sweet and earthy base, and green bean casserole recipes show up as a memory that nudges comfort. A southern beans recipe often leans on spice, so I add cumin and chili with a light hand. I test this with friends and we always go back for more. We scoop, we chat, we pass a lime wedge. For weeknights or game day it just works. I wrote clear steps so you can cook once and relax. I keep recipes with black beans on repeat and this one never fails.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Casserole
Cuisine: American Southwestern
Keywords: Bean Casserole Recipes, black bean and corn recipes, easy casserole, green bean casserole recipes, green bean recipes casserole, northern bean recipes, recipes with black beans, southern beans recipe, vegetarian dinner
Servings: 8 servings
Author: Elena

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 2 cups cooked black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 can fire roasted diced tomatoes drained 14 ounce
  • 1 cup cooked brown rice or quinoa
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon oregano
  • 0.5 teaspoon salt plus more to taste
  • 0.25 teaspoon black pepper
  • 1 cup shredded cheddar or Monterey Jack
  • 0.25 cup chopped cilantro
  • Juice of 1 lime
  • Sour cream for serving optional
  • Sliced green onions for serving optional

Instructions

  1. Heat the oven to 375 F and grease a 9 by 13 inch baking dish.
  2. Warm the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until soft. Stir in the garlic.
  3. Add the black beans, corn, tomatoes, cooked rice, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir until the mix looks even and hot.
  4. Taste and adjust the salt. Pull the skillet from the heat and stir in half of the cheese and half of the cilantro.
  5. Spoon the mix into the baking dish. Top with the rest of the cheese.
  6. Bake until the cheese melts and the edges bubble. This takes about 20 minutes.
  7. Let the casserole rest for 5 minutes. Squeeze the lime over the top and finish with the rest of the cilantro.
  8. Serve warm with sour cream and green onions.

Notes

Use pinto beans in place of black beans if you like. Cook white rice if that is what you have. The dish holds well for meal prep. Store in the fridge for four days. Add cooked chicken for a meat version. Swap cheddar for pepper Jack for mild heat. For a crisp top broil for two minutes and watch close.