Southwestern Hominy Casserole
Dive into the bold, zesty flavors of the Southwest with this mouthwatering Southwestern Hominy Casserole! Packed with tender hominy, hearty black beans, sweet corn, and smoky fire-roasted tomatoes, this comforting baked dish is bursting with wholesome ingredients and warm, earthy spices like cumin, chili powder, and smoked paprika. Perfect for weeknight dinners or potlucks, this vegetarian casserole is topped with gooey, golden cheddar cheese for an irresistible finish. With its mix of vibrant colors and layers of flavor, it’s a crowd-pleasing one-pan meal that pairs beautifully with a crisp green salad or your favorite tortilla chips for scooping. Ready in under an hour and garnished with fresh cilantro, this dish will bring a touch of the Southwest right to your dinner table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 30 oz canned hominy, drained and rinsed
- 15 oz canned black beans, drained and rinsed
- 14.5 oz fire-roasted diced tomatoes
- 1 cup frozen corn kernels
- 1 medium red onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 small jalapeño, finely chopped (optional)
- 1 teaspoon ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups sharp cheddar cheese, shredded
- 2 tablespoons cilantro, chopped (for garnish)
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with non-stick spray or oil.
In a large skillet over medium heat, heat the vegetable oil. Add the chopped red onion and cook for 3-4 minutes until softened.
Add the minced garlic and jalapeño, if using, and sauté for 1-2 minutes until fragrant.
Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 30 seconds to bloom the spices.
Add the hominy, black beans, fire-roasted diced tomatoes (with their juice), and frozen corn kernels. Stir well to combine and cook for 5 minutes to heat through.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with freshly chopped cilantro before serving.
Serve warm as a main dish or alongside a crisp green salad. Enjoy!
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 4162 mg | 181% | |
| Total Carbohydrate | 281.3 g | 102% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 36.2 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1518 mg | 117% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2845 mg | 61% | |
*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.
