South of the Border Bean Casserole
Savor the vibrant flavors of the Southwest with this irresistible South of the Border Bean Casserole! This hearty, vegetarian dish layers fluffy rice with a zesty mix of black beans, pinto beans, juicy tomatoes with green chilies, and sweet corn, all seasoned to perfection with bold spices like cumin, chili powder, and oregano. A generous topping of Mexican blend cheese melts into gooey, golden perfection, making every bite a comforting delight. Quick to assemble and baked to bubbling brilliance in just 30 minutes, this casserole is perfect for busy weeknights or casual gatherings. Garnish with creamy sour cream, spicy jalapeños, and a squeeze of lime for an extra flavor boost. Whether you’re feeding a family or indulging solo, this easy-to-make casserole promises a crowd-pleasing, protein-packed meal rich in Tex-Mex flair!
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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 cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon dried oregano
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1.5 cups frozen corn kernels
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 2 cups cooked white or brown rice
- 2 cups shredded Mexican blend cheese
- 1 tablespoon taco seasoning (optional for extra flavor)
- 0.5 cup sour cream (optional topping)
- 0.25 cup sliced jalapeños (optional topping)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and cook for 5-7 minutes until softened.
Add the minced garlic, cumin, chili powder, and oregano to the skillet. Stir and cook for 1-2 minutes until fragrant.
Add the black beans, pinto beans, diced tomatoes with green chilies, and frozen corn to the skillet. Stir to combine and cook for 5 minutes to blend the flavors.
Remove the skillet from heat and stir in the chopped cilantro and lime juice. If desired, add the taco seasoning for an extra kick of flavor.
Grease a 9x13-inch baking dish lightly with cooking spray or olive oil. Spread the cooked rice evenly along the bottom of the dish.
Pour the bean and vegetable mixture over the rice, spreading it evenly.
Top the casserole with the shredded Mexican blend cheese, spreading it evenly across the surface.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for about 5 minutes before serving.
Garnish with optional sour cream and sliced jalapeños, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 9.5 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 374 mg | 29% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 961 mg | 20% | |
*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.
