Pinto Beans Casserole
Dive into the heart of comfort food with this vibrant and hearty Pinto Beans Casserole, a crowd-pleasing dish that’s as nutritious as it is flavorful! Packed with protein-rich pinto beans, colorful bell peppers, sweet corn kernels, and aromatic spices like cumin and chili powder, this casserole delivers a bold southwestern flair. Topped with melty cheddar cheese and optionally garnished with fresh cilantro, it bakes to golden perfection in just 20 minutes. Perfect as a standalone vegetarian main dish or served over rice for a complete meal, this easy-to-make recipe is a weeknight favorite that’s ready in under an hour. Whether you’re feeding a family or meal-prepping, this casserole offers wholesome ingredients, vibrant flavors, and a satisfying texture in every bite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 medium, diced Green bell pepper
- 1 medium, diced Red bell pepper
- 3 cups (drained and rinsed) Canned pinto beans
- 1 14.5-ounce can, including juices Canned diced tomatoes
- 1.5 cups (frozen or fresh) Corn kernels
- 1.5 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 2 tablespoons (chopped, optional) Fresh cilantro
- 2 cups (for serving, optional) Cooked white or brown rice
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
Add the minced garlic, green bell pepper, and red bell pepper to the skillet. Cook for an additional 3-4 minutes, stirring occasionally.
Stir in the pinto beans, diced tomatoes (with juices), and corn kernels. Add the cumin, chili powder, salt, and black pepper. Mix well to combine and cook for 5 minutes to blend flavors.
Transfer the bean and vegetable mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Optionally, garnish with freshly chopped cilantro. Serve as-is or over cooked white or brown rice for a more filling meal.
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 6095 mg | 265% | |
| Total Carbohydrate | 311.6 g | 113% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 43.8 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2103 mg | 162% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4654 mg | 99% | |
*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.
