Black Bean Casserole
Dive into the heartwarming comfort of this Black Bean Casserole, a wholesome and flavorful dish that's both easy to make and packed with vibrant ingredients. Featuring tender black beans, hearty cooked rice, juicy diced tomatoes, and a medley of colorful vegetables, this casserole brings together the perfect balance of protein and fiber. Spiced with chili powder, cumin, and paprika, it delivers a bold yet approachable Southwestern flair. Topped with gooey cheddar cheese and a sprinkle of fresh cilantro, this baked casserole is ideal for busy weeknights or cozy gatherings. Ready in just 45 minutes, it's a one-dish wonder that can be served on its own or paired with a dollop of sour cream for added creaminess. Perfect for vegetarians and easily adaptable for meal prep, this Black Bean Casserole is a crowd-pleaser that’ll leave everyone craving more!
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Recipe Information
Ingredients
- 3 cups (cooked, or 2 cans drained and rinsed) black beans
- 2 cups cooked rice
- 1 can (14 oz) diced tomatoes (with their juices)
- 1 cup frozen corn kernels
- 1 medium bell pepper, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1.5 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional)
- sour cream or Greek yogurt (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced bell pepper, and cook for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
Stir in the black beans, canned diced tomatoes (with their juices), frozen corn, chili powder, cumin, paprika, salt, and pepper. Mix well and cook for 5 minutes, allowing the flavors to meld.
Lightly stir in the cooked rice and combine evenly with the black bean mixture. Taste and adjust seasoning if needed.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
Remove the casserole from the oven and let it cool for 5 minutes. Sprinkle fresh cilantro on top, if desired.
Serve warm with optional toppings like sour cream or Greek yogurt. Enjoy!
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 5980 mg | 260% | |
| Total Carbohydrate | 281.1 g | 102% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 42.0 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1668 mg | 128% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2058 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
