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Southwestern Black Bean Casserole

A close-up slice of Southwestern Black Bean Casserole showing black beans, corn, and a golden, crunchy topping.
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A simple, hearty casserole featuring black beans, corn, peppers, and cheese with a crunchy topping.

Ingredients

Scale
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 1 cup frozen corn kernels
  • 1 cup salsa (medium heat)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup crushed tortilla chips

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the rinsed black beans, green chiles and tomatoes, corn, salsa, sour cream, cumin, chili powder, salt, and pepper. Mix until all ingredients are evenly incorporated.
  3. Stir in 3/4 cup of the shredded Monterey Jack cheese into the bean mixture.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Sprinkle the remaining 1/4 cup of cheese over the top of the casserole.
  6. Scatter the crushed tortilla chips evenly over the cheese layer.
  7. Bake for 25 to 30 minutes, or until the casserole is hot and bubbly and the topping is lightly browned.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute crushed cornflakes for tortilla chips if you prefer a different texture for the topping.
  • For a make-ahead option, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • Use your favorite type of salsa to control the spice level.

Nutrition

Find it online: https://cookifyme.com/southwestern-black-bean-casserole-recipe/