Mexican Bean Bake
Bursting with bold flavors and wholesome ingredients, this Mexican Bean Bake is the ultimate one-dish dinner for busy weeknights or festive gatherings. Packed with protein-rich black and kidney beans, sweet corn, and a medley of vibrant spices like smoky paprika and zesty chili powder, this comforting casserole is both hearty and satisfying. A crunchy layer of lightly crushed tortilla chips adds a delightful texture, while a gooey topping of melted cheddar or Mexican-blend cheese ties everything together. Ready in just 50 minutes and brimming with colorful, nutrient-dense ingredients, this vegetarian recipe is perfect for meal prep or feeding a crowd. Garnished with fresh cilantro and served with zingy lime wedges, this easy Mexican bake is a delicious fusion of flavors that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 2 cups, drained and rinsed canned black beans
- 2 cups, drained and rinsed canned kidney beans
- 1 cup, drained canned corn
- 1 14-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheese (cheddar or Mexican blend)
- 2 cups, lightly crushed tortilla chips
- 2 tablespoons, chopped, for garnish fresh cilantro
- 1 optional, for serving lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
Add the black beans, kidney beans, corn, diced tomatoes (with their juice), and tomato paste to the skillet. Stir well to combine.
Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Mix thoroughly and simmer for 5-7 minutes to allow the flavors to meld.
Pour the bean mixture into a greased 9x13-inch baking dish.
Sprinkle the crushed tortilla chips evenly over the top.
Add the shredded cheese on top of the tortilla chips, spreading it out in an even layer.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before garnishing with chopped fresh cilantro.
Serve warm with optional lime wedges on the side for a bright citrusy kick.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 8.6 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 397 mg | 31% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 977 mg | 21% | |
*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.
