baked mixture of black beans and vegetables

Deliciously Hearty Black Bean & Veggie Casserole

Servings: 8 | Cooking Time: 45 to 50 minutes

Overview

This savory Black Bean and Veggie Casserole is a crowd-pleaser that yields generous portions, ensuring you'll have tasty leftovers for a day or two! Once the tortilla chips run out, it’s time to switch it up and pile the hearty mixture onto small flour tortillas, turning your meal into delightful tacos. Want to save some for later? Just prepare the full recipe, storing half before adding the gooey cheese for a delightful freezer-friendly option. You'll be grateful for this foresight come mealtime!

Ingredients

• 2 tablespoons olive oil or vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 fresh jalapeño or habanero pepper, minced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 2 to 3 teaspoons chili powder (adjust to taste)
• 2 tablespoons tomato paste
• 1 (28-ounce) can diced tomatoes, or 2 to 3 cans Rotel
• Kosher salt to taste
• 2 (15.5-ounce) cans black beans, drained and rinsed
• 1 cup corn kernels (from 1 ear, or canned/frozen)
• 4 ounces baby spinach, roughly chopped
• 1 lime, cut in half
• 3/4 cup crumbled cotija cheese
• 6 to 8 ounces coarsely grated Monterey Jack or Pepper Jack cheese
• Tortilla chips for serving

Cooking Instructions

Start by heating your largest oven-safe skillet or sauté pan over medium-high heat. Once it’s hot, drizzle in the oil. Add the diced onion, minced garlic, jalapeño, and bell pepper, sautéing until they begin to soften, which should take about 4 to 5 minutes.

Stir in the cumin, 2 teaspoons of chili powder, and tomato paste, cooking for an additional minute. Pour in the diced tomatoes and let it simmer for around 1 minute, then fold in the black beans and let everything meld together for another 2 to 3 minutes. Season with salt—around 2 to 3 teaspoons should do the trick, but feel free to adjust based on your taste preferences. If you enjoy a bit more heat, add the last teaspoon of chili powder now.

Next, incorporate the corn and spinach, stirring until the spinach wilts and the mixture heats through. Adjust seasonings once more, and don’t forget to squeeze half of the lime’s juice over the top!

While you're doing this, turn on your oven’s broiler. If your skillet isn’t ovenproof, carefully transfer the veggie mixture into a baking dish. Combine the grated jack and cotija cheeses in a bowl, then sprinkle generously over the top of your bean mixture. For a more robust cheesy layer, feel free to use the larger quantity of cheese!

Pop it under the broiler until the cheese is melted and bubbly, with a lovely golden finish. Serve immediately with tortilla chips, your favorite hot sauce, and a good squeeze of lime juice from the remaining half for that extra zing!

Tip: This casserole reheats well at 350°F, but if you plan to enjoy it later, it’s best to hold off on adding the cheese until just before serving to keep it perfectly melty and stretchy!