Mexican Bean Corn Casserole
Get ready to savor the vibrant flavors of Mexico with this Mexican Bean Corn Casserole, a hearty and wholesome dish perfect for busy weeknights or casual gatherings. Packed with protein-rich black and pinto beans, sweet bursts of corn, and zesty diced tomatoes with green chilies, this casserole is a symphony of bold, satisfying tastes. A medley of aromatic spices like chili powder, cumin, and paprika infuses each bite with warm, smoky goodness, while a gooey layer of melted Mexican blend cheese ties everything together in rich, cheesy perfection. Layered over fluffy rice and baked to bubbling golden glory, this one-dish wonder is as easy to make as it is to love. Garnish with fresh cilantro for a pop of color and freshness, and enjoy this versatile vegetarian casserole that's destined to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 15 ounces black beans, rinsed and drained
- 15 ounces pinto beans, rinsed and drained
- 1.5 cups frozen corn kernels
- 14 ounces diced tomatoes with green chilies, undrained
- 8 ounces tomato sauce
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups cooked white or brown rice
- 2 cups shredded Mexican blend cheese
- 0.25 cups chopped fresh cilantro (optional, for garnish)
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. Sauté for about 5 minutes, until softened.
Stir in the minced garlic and cook for an additional minute.
Add the black beans, pinto beans, frozen corn, diced tomatoes with green chilies, and tomato sauce to the skillet. Stir well to combine.
Mix in the chili powder, ground cumin, paprika, salt, and black pepper, and simmer the mixture for 5-7 minutes to allow the flavors to meld.
In a large mixing bowl, combine the cooked rice with the bean and vegetable mixture. Stir thoroughly.
Lightly grease a 9x13-inch casserole dish with cooking spray or a small amount of olive oil.
Pour the rice and bean mixture into the casserole dish, spreading it out into an even layer.
Sprinkle the shredded Mexican blend cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbling.
Remove from the oven and let the casserole cool for 5 minutes.
Garnish with fresh chopped cilantro if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
2893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5499 mg | 239% | |
| Total Carbohydrate | 368.9 g | 134% | |
| Dietary Fiber | 72.3 g | 258% | |
| Total Sugars | 45.4 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2138 mg | 164% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 4722 mg | 100% | |
*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.
