Name: Southwestern Black Bean Casserole Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southwestern
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 cup frozen corn, thawed; 2 cans (15 oz each) black beans, drained and rinsed; 1 can (10 oz) diced tomatoes with green chilies; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper; 2 cups cooked brown rice or quinoa; 1½ cups shredded cheddar or Mexican blend cheese; ¼ cup fresh cilantro, chopped

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If ever there was a go-to, hearty weeknight dinner that pleases a crowd and satisfies every craving, it’s this Southwestern Black Bean Casserole. It’s deliciously vibrant, brimming with bold flavors from cumin and chili, and packed with healthy veggies and protein-rich black beans—all finished with a bubbly layer of melty cheese. Whether you’re looking for comfort food or a wholesome, make-ahead meal, this casserole truly delivers. You’ll love how easy it is to assemble, adapt, and make your own, and I promise everyone you share it with will ask for seconds.

Southwestern Black Bean Casserole Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about this casserole is just how effortlessly the ingredients come together. Each one plays its own special part, building layers of flavor, color, and texture that make every bite exciting. Let’s take a closer look at what you’ll need:

Olive oil: Helps soften the veggies and brings a touch of richness right from the start.
Yellow onion: Adds sweetness and aromatic depth as your flavor base.
Garlic: A little minced garlic goes a long way to liven up every forkful.
Red bell pepper: For a juicy crunch and a gorgeous pop of Southwestern color.
Frozen corn: Quick, easy, and a sweet burst in every bite—just thaw before using!
Black beans: The protein powerhouse of our casserole, and so fiber-rich too; just drain and rinse well.
Diced tomatoes with green chilies: This adds tang, moisture, and a subtle kick all at once.
Ground cumin: Essential for that unmistakable earthy, Southwestern warmth.
Chili powder: It brings a gentle heat and deep chili flavor—don’t skip it!
Smoked paprika: Adds mild smokiness and gorgeous color.
Salt: Just enough to make everything pop—taste as you go!
Black pepper: For balance and extra zip.
Cooked brown rice or quinoa: Both options are hearty and wholesome, and soak up those tasty juices effortlessly.
Shredded cheddar or Mexican blend cheese: Melty, bubbly, golden cheese is a non-negotiable comfort in this dish!
Fresh cilantro: Chopped cilantro brings a zesty, fresh finish.

How to Make Southwestern Black Bean Casserole

Step 1: Prep and Sauté Your Aromatics

Start by preheating your oven to 375°F. Grab a large skillet and heat up the olive oil over medium heat. Once it’s shimmering, add diced onion and minced garlic. Sauté for about two to three minutes, just until the onion is soft and the kitchen smells irresistible. This step lays the foundation for your Southwestern Black Bean Casserole with a base layer of sweet and savory flavor.

Step 2: Add Crunchy Veggies

Next, toss in the diced red bell pepper and thawed corn. Cook for three more minutes, stirring occasionally. You’re looking for the peppers to soften up just a bit, while still keeping their vibrant color and crunch. The sweetness from the corn and pepper really complements the smoky spices that are coming up.

Step 3: Build Flavor with Beans and Spices

Now for the heart of the dish! Add the drained and rinsed black beans, a can of diced tomatoes with green chilies (juices and all!), plus the cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together and let it simmer for five minutes. This gives the flavors time to mingle, transforming simple pantry staples into a deeply flavorful casserole base.

Step 4: Mix in Grains and Cheese

Stir in the cooked brown rice or quinoa until it’s evenly distributed. Add half of your shredded cheese and gently mix again so every scoop will have a creamy, melty center. You’ll find the mixture is hearty and absolutely bursting with savory aroma at this point.

Step 5: Assemble and Bake

Lightly grease a 9×13-inch baking dish, then transfer your black bean mixture in, spreading it into an even layer. Sprinkle the rest of the cheese over the top for that coveted golden crust. Cover with foil and pop the dish into your preheated oven. Bake for 20 minutes, then remove the foil and bake for another 10 minutes, or until the cheese is perfectly melted and bubbly.

Step 6: Finishing Touches

Once it’s out of the oven, let your Southwestern Black Bean Casserole rest for a few minutes. Just before serving, sprinkle on the chopped fresh cilantro for a bright, zesty finish. It’s ready to wow everyone at the table!

How to Serve Southwestern Black Bean Casserole

Garnishes

For the ultimate restaurant-style experience, don’t skimp on garnishes! A sprinkle of fresh cilantro is a classic, but you can also add sliced green onions, a dollop of sour cream, creamy avocado slices, or a few jalapeño rings for extra heat. A squeeze of lime juice over the top just before serving gives the Southwestern Black Bean Casserole a lively citrus pop that ties everything together beautifully.

Side Dishes

This casserole is so hearty, it could easily stand alone, but it’s even more fun alongside simple sides. Try a crisp green salad tossed with lime vinaigrette, a bowl of crunchy tortilla chips, or quick-pickled red onions for a tangy contrast. If you’re serving a crowd, set up a “Southwestern bar” with salsas and guacamole for the full fiesta experience.

Creative Ways to Present

Get playful with how you serve your Southwestern Black Bean Casserole! Cut it into neat squares for lunchboxes or picnic baskets, or scoop it into tortilla bowls for a fiesta-inspired twist. For a cozy brunch, serve it with fried eggs on top. You can even use leftovers as taco or burrito fillings—a guaranteed hit for all ages.

Make Ahead and Storage

Storing Leftovers

Leftover Southwestern Black Bean Casserole is a dream because it keeps so well. Simply let it cool to room temperature before covering the baking dish with foil or transferring portions to airtight containers. Store in the refrigerator for up to four days, and you’ll have instant comfort food ready to enjoy throughout the week.

Freezing

This casserole makes an ideal freezer meal. Once baked and cooled, slice it into portions, wrap tightly in foil, and place in a freezer-safe bag or container. You can freeze for up to three months. When you’re ready for an easy dinner, thaw overnight in the fridge or reheat straight from frozen—just add an extra 10 to 15 minutes to the reheating time.

Reheating

Reheating is simple and fuss-free. For single servings, the microwave works perfectly—heat in one-minute bursts until hot throughout. To reheat a larger batch, cover the casserole dish with foil and warm in a 350°F oven for about 20 minutes, or until bubbly. Top with fresh cilantro or your favorite garnishes to bring it back to life.

FAQs

Can I make this Southwestern Black Bean Casserole vegan?

Absolutely! Just swap the cheese for your favorite plant-based shredded cheese or try a homemade cashew queso. Every other ingredient in the base recipe is naturally vegan, so you won’t lose any of the comfort or flavor.

Is this recipe gluten-free?

Yes, as long as you choose gluten-free grains like brown rice or certified gluten-free quinoa, the Southwestern Black Bean Casserole is completely gluten-free. Always double-check labels on any added ingredients just to be safe.

Can I add protein to make this heartier?

Definitely. Stir in cooked ground turkey, shredded chicken, or even crumbled tofu when you add the cooked rice or quinoa. This not only boosts protein, but also gives the casserole a slightly different texture and flavor each time.

What’s the best cheese to use?

A Mexican blend or sharp cheddar works beautifully, but don’t be afraid to mix things up! Pepper Jack adds a little extra heat, while Monterey Jack melts like a dream. Use whatever cheese makes your tastebuds happiest.

Can I assemble Southwestern Black Bean Casserole in advance?

Yes, you can assemble the entire casserole up to a day ahead. Just cover tightly and refrigerate before baking. When you’re ready to serve, pop it straight into the oven—add just a few minutes to the baking time if it’s cold from the fridge.

Final Thoughts

This Southwestern Black Bean Casserole just has a way of making dinner feel exciting yet effortless, and it’s one of those dishes you’ll come back to again and again. I hope you’ll give it a try soon and make it your own—don’t forget to share with friends, because great food is always best enjoyed together!

Southwestern Black Bean Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Southwestern Black Bean Casserole is a delicious and hearty dish that is perfect for a satisfying vegetarian meal. Packed with black beans, vegetables, and flavorful spices, this casserole is easy to make and a crowd-pleaser.

Ingredients

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For the Casserole:

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup frozen corn, thawed
2 cans (15 oz each) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
2 cups cooked brown rice or quinoa
1½ cups shredded cheddar or Mexican blend cheese
¼ cup fresh cilantro, chopped

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Instructions

Preheat the oven: Preheat the oven to 375°F.
Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. Stir in red bell pepper and corn, cook for 3 minutes.
Combine ingredients: Add black beans, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Simmer for 5 minutes.
Add rice and cheese: Stir in cooked rice or quinoa and half of the shredded cheese.
Bake: Transfer mixture to a greased baking dish. Top with remaining cheese, cover with foil. Bake for 20 minutes, then remove foil and bake for another 10 minutes until cheese is melted.
Serve: Sprinkle with chopped cilantro before serving.