N C Bean Casserole
Comfort food gets a hearty, flavorful twist with this N C Bean Casserole, a dish that’s as satisfying as it is simple to make. Packed with a trio of black, pinto, and kidney beans, sweet corn, and zesty seasoned tomatoes, this casserole melds savory spices like cumin, chili powder, and oregano with creamy layers of sour cream and melted cheddar cheese. A golden, buttery cornbread topping completes this one-dish wonder, offering the perfect balance of textures and flavors. Ready in just an hour, this casserole is ideal for weeknight dinners or potluck gatherings. Serve it warm, and let every bite of this wholesome, cheesy, and spice-infused creation bring comfort to your table!
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Recipe Information
Ingredients
- 2 15-ounce cans canned black beans
- 1 15-ounce can canned pinto beans
- 1 15-ounce can canned kidney beans
- 1 cup sweet corn (frozen or canned, drained)
- 1 14.5-ounce can diced tomatoes (with juice)
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded cheddar cheese
- 0.5 cup sour cream
- 1 box (typically 8.5 ounces) cornbread mix
- 1 large eggs
- 0.5 cup milk
- 2 tablespoons, melted butter
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Drain and rinse the black beans, pinto beans, and kidney beans. In a large mixing bowl, combine the beans, corn, and diced tomatoes (including their juice).
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the cooked onion and garlic to the bowl with the beans. Stir in the cumin, chili powder, oregano, salt, and black pepper. Mix everything thoroughly.
Spread half of the bean mixture into the prepared casserole dish. Sprinkle 1/2 cup of the shredded cheddar cheese over the layer. Add the remaining bean mixture, then spread the sour cream evenly on top.
In a separate bowl, prepare the cornbread batter by combining the cornbread mix, egg, milk, and melted butter. Stir until smooth. Pour the cornbread batter over the casserole, spreading it out evenly to cover the top.
Bake the casserole in the preheated oven for 35 minutes. Remove the casserole, sprinkle the remaining 1 cup of cheddar cheese on top, and return to the oven for another 5 minutes, or until the cheese is melted and bubbling.
Allow the casserole to rest for 5–10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
4546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 10150 mg | 441% | |
| Total Carbohydrate | 641.5 g | 233% | |
| Dietary Fiber | 152.7 g | 545% | |
| Total Sugars | 100.9 g | ||
| Protein | 215.1 g | 430% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 2873 mg | 221% | |
| Iron | 53.4 mg | 297% | |
| Potassium | 9096 mg | 194% | |
*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.
