Green Bean Fiesta Casserole
Bring a burst of flavor to your table with this Green Bean Fiesta Casserole, a vibrant and wholesome Tex-Mex-inspired dish that’s as satisfying as it is colorful. Fresh, tender green beans form the base for a hearty medley of black beans, sweet corn, and diced tomatoes with green chilies, all seasoned with bold spices like cumin and chili powder. Topped with gooey melted Mexican blend cheese and a crunchy layer of crushed tortilla chips, this baked casserole is the perfect combination of creamy, crunchy, and zesty. Ready in under an hour, it’s a quick and easy option for busy weeknights or festive family gatherings. Garnish with freshly chopped cilantro for a pop of brightness and serve it warm for a crowd-pleasing side or vegetarian main course. Keywords: green bean casserole, Tex-Mex recipe, cheesy casserole, vegetarian dinner, easy weeknight meals.
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Recipe Information
Ingredients
- 1 pound fresh green beans
- 1 tablespoon olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 cups shredded Mexican blend cheese
- 1 cup crushed tortilla chips
- 2 tablespoons (optional) fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the green beans and boil for 4-5 minutes, or until they are bright green and slightly tender. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the can of diced tomatoes with green chilies (including the juices), black beans, frozen corn, cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and simmer for 5-7 minutes.
Lightly grease a 9x13-inch casserole dish. Spread the blanched green beans evenly across the bottom of the dish.
Pour the tomato and bean mixture over the green beans, spreading it evenly.
Sprinkle the shredded Mexican blend cheese evenly over the top.
Top the cheese layer with the crushed tortilla chips for a crunchy finish.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh cilantro if desired. Serve warm and enjoy your Green Bean Fiesta Casserole!
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 7.4 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 278 mg | 21% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 598 mg | 13% | |
*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.
