Vegetarian Corn Chip Casserole
Dive into the bold flavors of this Vegetarian Corn Chip Casserole, a vibrant and satisfying dish that combines hearty black beans, sweet corn, and zesty diced tomatoes with green chilies. Perfectly spiced with chili powder and cumin, this Tex-Mex-inspired casserole is layered with crunchy corn chips and melted cheddar cheese for the ultimate comfort food experience. Quick and easy to prepare, it’s baked to golden perfection and topped with a refreshing garnish of sour cream, fresh cilantro, and green onions. Ideal for busy weeknights or casual gatherings, this vegetarian casserole delivers a deliciously layered bite in every spoonful. Enjoy this crowd-pleasing dish as a standalone meal or pair it with a crisp green salad for a complete dinner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups corn chips
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 15 ounces black beans, drained and rinsed
- 15 ounces sweet corn, drained
- 14.5 ounces diced tomatoes with green chilies
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup fresh cilantro, chopped
- 2 stalks green onions, sliced
Instructions
Preheat oven to 375°F (190°C).
Lightly grease a 9x13-inch casserole dish and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 4–5 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the black beans, sweet corn, diced tomatoes with green chilies (including juices), chili powder, cumin, salt, and black pepper. Stir well and allow the mixture to simmer for 5–7 minutes to blend the flavors.
Spread 3 cups of the crushed corn chips evenly across the bottom of the prepared casserole dish.
Pour half of the bean and vegetable mixture over the layer of corn chips, spreading it evenly.
Sprinkle 1 cup of shredded cheddar cheese over the bean layer.
Repeat the layers: Add another 3 cups of crushed corn chips, the remaining bean and vegetable mixture, and 1 more cup of shredded cheddar cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let sit for 5 minutes to cool slightly.
Garnish with a dollop of sour cream, chopped cilantro, and sliced green onions before serving.
Nutrition Facts
Calories |
3785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.7 g | 286% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 46.9 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 7242 mg | 315% | |
| Total Carbohydrate | 363.8 g | 132% | |
| Dietary Fiber | 62.7 g | 224% | |
| Total Sugars | 56.0 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2484 mg | 191% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3860 mg | 82% | |
*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.
