These easy vegetarian Mexican casseroles make black beans the star of simple, filling meals. You’ll find practical ideas for busy weeknights, casual family dinners, and meal prep. Each recipe brings familiar Mexican-inspired flavors to the table with ingredients that are easy to find. Take a look and find a new favorite to add to your dinner rotation.
Helpful Tips Before You Start
A few simple steps can help your black bean casseroles bake evenly and taste their best.
Drain and Rinse Canned Beans
Rinse canned black beans to remove excess sodium and starchy liquid. Drain them well so the casserole doesn’t turn watery.
Cook Watery Vegetables First
Sauté ingredients like zucchini, mushrooms, or fresh tomatoes before adding them to the baking dish. This helps release moisture before it can soften the casserole.
Choose the Right Salsa
Thick salsa adds flavor without making the filling too wet. If yours is especially runny, drain off some liquid before mixing it in.
Let the Casserole Rest
Give the casserole about 5 to 10 minutes to rest after baking. The layers will set, making it easier to serve.
Black Bean Enchilada Casserole with Corn Tortillas and Roasted Poblano
This casserole layers tender black beans, roasted poblano, corn tortillas, and enchilada sauce for a cozy meal with plenty of Mexican-inspired flavor. A blanket of melted cheese brings the layers together without making the dish too heavy.
It works well for a weeknight dinner or a casual weekend meal. The tortillas soften as they bake, while the poblano adds gentle smokiness and the beans make each serving hearty.
Serves 4 people.
Ingredients
- 1 large poblano pepper
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 8 small corn tortillas
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 425°F. Place the poblano on a baking sheet and roast for 20 to 25 minutes, turning it once, until the skin is blistered. Transfer it to a covered bowl for 10 minutes, then peel away the skin, remove the stem and seeds, and dice the pepper.
- While the poblano rests, heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and cumin and cook for 30 seconds.
- Add the black beans and diced poblano to the skillet. Stir to combine and cook for 2 minutes, then remove the skillet from the heat.
- Spread a thin layer of enchilada sauce in an 8-inch square baking dish. Arrange 4 corn tortillas over the sauce, overlapping them as needed. Spoon half of the bean mixture over the tortillas, drizzle with about one-third of the remaining sauce, and sprinkle with one-third of the cheese.
- Add the remaining 4 tortillas, followed by the rest of the bean mixture. Pour the remaining sauce evenly over the top and finish with the remaining cheese.
- Lower the oven temperature to 375°F. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then sprinkle with cilantro and serve with lime wedges.
Extra Tips
For a milder poblano flavor, remove all the seeds and membranes after roasting. Letting the casserole rest before serving helps the tortilla layers hold together, and a squeeze of lime brightens the rich beans and cheese. Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Covered Bowl, Large Skillet, 8-inch Square Baking Dish, Aluminum Foil
Mexican Black Bean and Sweet Potato Tamale Pie
This tamale pie pairs tender sweet potato and black beans in a warmly spiced filling with a soft cornmeal topping. It is a hearty vegetarian casserole that works well for a cozy weeknight dinner or a casual meal with friends.
The filling is savory with a gentle sweetness, while the golden topping adds a tender, slightly crumbly finish. Serve it straight from the baking dish for an easy, satisfying meal.
Serves 4 people.
Ingredients
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, drained
- ½ cup vegetable broth
- ½ teaspoon salt
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Bring a small saucepan of water to a boil. Add the sweet potato cubes and simmer for 8 to 10 minutes, until just tender. Drain well.
- While the sweet potato cooks, heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, and chili powder and cook for 30 seconds.
- Add the drained sweet potato, black beans, diced tomatoes, vegetable broth, and ½ teaspoon salt to the skillet. Stir gently and simmer for 5 minutes, until the filling is heated through and most of the liquid has reduced.
- Spoon the filling into the prepared baking dish and spread it into an even layer.
- In a mixing bowl, whisk together the cornmeal, baking powder, and ¼ teaspoon salt. In a separate bowl, whisk the milk, egg, and melted butter. Pour the wet mixture into the cornmeal mixture and stir just until combined.
- Spoon the cornmeal batter evenly over the filling. Bake for 25 to 30 minutes, until the topping is set and lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the sweet potato into evenly sized cubes so they cook at the same rate. If the filling still looks very liquid after simmering, cook it for another minute or two before adding it to the dish. Letting the pie rest briefly after baking helps the layers hold together when served. Course: Main Course Cuisine: Mexican Equipment: Small Saucepan, Large Skillet, 8-inch Square Baking Dish, Mixing Bowl, Whisk
Black Bean Chilaquiles Casserole with Salsa Verde
This casserole brings the flavors of chilaquiles to an easy, oven-baked dinner. Black beans add hearty texture, while salsa verde gives the tortilla chips a tangy, lightly spicy coating.
It works well for a weeknight meal or a relaxed weekend brunch. The chips soften as they bake, but a final layer on top keeps some crunch in every serving.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans, drained and rinsed
- 1 ½ cups salsa verde
- ½ cup vegetable broth
- 8 ounces sturdy tortilla chips, divided
- 1 cup shredded Monterey Jack cheese, divided
- ¼ cup chopped fresh cilantro
- ½ cup sour cream, for serving
- 1 lime, cut into wedges, for serving
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cumin, then stir for about 30 seconds.
- Stir in the black beans, salsa verde, and vegetable broth. Bring the mixture to a gentle simmer, then remove the skillet from the heat.
- Spread half of the tortilla chips in the prepared baking dish. Spoon half of the bean and salsa mixture over them, then sprinkle with half of the Monterey Jack. Repeat with the remaining chips, bean mixture, and cheese.
- Bake for 15 to 20 minutes, until the casserole is bubbling and the cheese has melted. Let it rest for 5 minutes, then scatter the cilantro over the top.
- Serve warm with sour cream and lime wedges.
Extra Tips
For a firmer, crunchier casserole, use thick tortilla chips and avoid letting the layered dish sit before baking. If your salsa verde is especially thick, add a little more vegetable broth so it coats the beans and chips evenly. Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish
Cheesy Black Bean and Quinoa Mexican Casserole
This casserole brings black beans and fluffy quinoa together with tomato, corn, warm spices, and plenty of melted cheese. It is filling enough for a weeknight main and easy to portion for lunch the next day.
The quinoa cooks right in the baking dish, soaking up the seasoned broth as the cheese turns golden on top. Each serving is hearty and tender, with a little sweetness from the corn and a mild chili flavor.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1½ cups shredded Monterey Jack cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Add the rinsed quinoa, black beans, corn, diced tomatoes with their juices, vegetable broth, cumin, chili powder, smoked paprika, and salt to the dish. Stir until evenly combined.
- Cover the baking dish tightly with foil and bake for 40 minutes, until the quinoa is tender and most of the liquid has been absorbed.
- Carefully remove the foil and stir the casserole. Sprinkle the shredded Monterey Jack evenly over the top.
- Bake uncovered for 10 to 15 minutes, until the cheese is melted and lightly golden. Let the casserole rest for 5 minutes before serving so it can set.
Extra Tips
Keep the baking dish tightly covered during the first bake so the quinoa cooks evenly. If using frozen corn, add it straight from the freezer. For a softer cheese topping, take the casserole out as soon as the cheese melts. Course: Main Course Cuisine: Mexican Equipment: 2-quart Baking Dish, Foil, Measuring Cups, Measuring Spoons
Black Bean Taco Casserole with Brown Rice and Avocado
This casserole layers seasoned black beans and brown rice with salsa and melted cheese for an easy, filling dinner. It brings familiar taco flavors to the table in a simple baked dish.
The rice makes each serving hearty, while fresh avocado adds a cool, creamy finish. Serve it for a weeknight meal or set it out for a casual family dinner.
Serves 4 people.
Ingredients
- 1 cup uncooked brown rice
- 2 cups water
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 cup chunky salsa
- 1 cup frozen corn, thawed
- 1 cup shredded cheddar cheese
- 1 ripe avocado, diced
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Combine the brown rice and water in a saucepan. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender and the water is absorbed, following the rice package’s timing. Fluff with a fork.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.
- Stir the cumin and chili powder into the onion. Add the black beans, salsa, and corn, then cook for 3 to 4 minutes, stirring gently until everything is heated through.
- Heat the oven to 375°F. Spread the cooked rice in an even layer in a baking dish. Spoon the black bean mixture over the rice, then sprinkle the cheddar evenly on top.
- Bake until the cheese is melted and the casserole is hot throughout, about 15 minutes. Let it rest for a few minutes, then top with the diced avocado and chopped cilantro. Serve with lime wedges.
Extra Tips
For a firmer casserole, let the cooked rice release its steam for a few minutes before layering it in the baking dish. Add the avocado and cilantro just before serving so they stay fresh, and squeeze lime over each portion to brighten the smoky spices. Course: Main Course Cuisine: Mexican Equipment: Saucepan, Large Skillet, Baking Dish, Fork
Mexican Black Bean and Zucchini Lasagna with Corn Tortillas
This casserole layers corn tortillas with seasoned black beans, tender zucchini, salsa, and melted cheese. It brings the cozy, layered feel of lasagna to a Mexican-inspired vegetarian dinner.
It works well for a weeknight meal or a relaxed weekend lunch. The tortillas soften as they bake, while the zucchini adds a tender, fresh bite and the black beans make each serving hearty.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 2 medium zucchini, diced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 ½ cups thick salsa
- 8 small corn tortillas
- 1 ½ cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly oil an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the zucchini and onion, and cook for 5 to 7 minutes, stirring occasionally, until softened. Add the garlic, cumin, and chili powder. Stir for 30 seconds.
- Add the black beans and corn to the skillet. Stir gently and cook for 2 minutes, just until warmed through. Remove the skillet from the heat.
- Spread a thin layer of salsa in the prepared dish. Arrange 4 corn tortillas over it, tearing them as needed to cover the base. Spoon half of the bean and zucchini mixture over the tortillas, then spread on half of the remaining salsa and sprinkle with half of the cheese.
- Add the remaining 4 tortillas, followed by the rest of the bean and zucchini mixture and salsa. Finish with the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted and bubbling. Let the casserole rest for 10 minutes, then top with cilantro and slice to serve.
Extra Tips
Choose a thick salsa so the tortilla layers hold together without becoming watery. If your salsa is especially loose, drain off some liquid before layering. Letting the casserole rest before slicing also helps the layers set. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Foil
Black Bean Fajita Casserole with Peppers, Onions, and Crispy Tortillas
This casserole brings classic fajita flavors to the oven with black beans, tender peppers, and sweet onions layered between tortillas. A quick skillet cook gives the vegetables a little char before they bake.
The tortilla strips turn crisp around the edges while the cheese melts into the hearty bean filling. It makes a handy weeknight main course and is easy to serve straight from the baking dish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2 (15-ounce) cans black beans, drained and rinsed
- ½ cup salsa
- 6 small corn tortillas, cut into strips
- 1½ cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium-high heat. Add the red and green bell peppers and onion. Cook for 6 to 8 minutes, stirring occasionally, until softened and lightly browned.
- Stir in the chili powder, cumin, smoked paprika, and salt. Add the black beans and salsa, then stir until everything is evenly coated and warmed through.
- Spread half of the bean and vegetable mixture in the baking dish. Scatter half of the tortilla strips over it, followed by half of the Monterey Jack. Repeat with the remaining bean mixture, tortilla strips, and cheese.
- Bake uncovered for 15 to 18 minutes, until the cheese is melted and the tortilla edges are crisp. Let the casserole rest for 5 minutes, then top with cilantro and serve with lime wedges.
Extra Tips
For crispier tortilla strips, spread them across the top layer rather than tucking them under the cheese. If making the casserole ahead, prepare the bean and vegetable mixture in advance, then layer it with the tortillas and cheese just before baking so the tortillas do not soften. Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-quart Baking Dish
Green Chile Black Bean Breakfast Casserole with Eggs and Potatoes
This breakfast casserole layers tender potatoes and hearty black beans with mild green chiles, then bakes them with eggs and melted cheese. It brings Mexican-inspired flavors to the table without requiring complicated prep.
Serve it for a weekend breakfast or brunch, or make it ahead for an easy morning meal. The potatoes make each slice filling, while the eggs hold everything together in a soft, savory bake.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound Yukon Gold potatoes, cut into ½-inch cubes
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (4-ounce) can diced green chiles, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 6 large eggs
- ¼ cup milk
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the potatoes, cumin, salt, and black pepper. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are lightly browned and nearly tender.
- Stir the drained green chiles and black beans into the skillet. Cook for 2 minutes, just until warmed through, then spread the mixture evenly in the prepared baking dish.
- In a bowl, whisk the eggs and milk until combined. Pour the mixture over the potatoes and beans. Sprinkle with ¾ cup of the Monterey Jack cheese.
- Bake for 20 to 25 minutes, until the eggs are set in the center. Sprinkle the remaining cheese over the top and bake for 2 to 3 minutes, until melted.
- Let the casserole rest for 5 minutes, then scatter the cilantro over the top. Cut into four portions and serve warm.
Extra Tips
Cut the potatoes into evenly sized cubes so they cook at the same rate, and give them a few extra minutes in the skillet if they are still firm before baking. For a milder chile flavor, use less of the drained green chiles, while keeping the black beans and eggs in the same amounts. Course: Breakfast Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl, Whisk
Black Bean and Butternut Squash Casserole with Mole Sauce
Sweet roasted butternut squash and hearty black beans make this casserole a satisfying vegetarian main. A quick mole-inspired sauce brings smoky, earthy flavor with a gentle hint of cocoa.
It is a cozy choice for a weeknight dinner or a relaxed weekend meal. The tender squash and saucy beans bake together beneath a layer of melted cheese, with lime and cilantro to brighten each serving.
Serves 4 people.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into ¾-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon smooth peanut butter
- 1 cup tomato sauce
- ½ cup vegetable broth
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
- ¼ cup chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Toss the cubed squash with 1 tablespoon olive oil and the salt. Spread it on a baking sheet and roast for 20 to 25 minutes, turning once, until tender and lightly browned.
- While the squash roasts, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion and cook for about 5 minutes, stirring now and then, until softened. Stir in the garlic, cumin, and chili powder, and cook for 30 seconds.
- Add the cocoa powder and peanut butter to the skillet. Stir in the tomato sauce and vegetable broth until the mixture is smooth. Simmer gently for 3 to 4 minutes, stirring often.
- Fold the black beans and roasted squash into the sauce. Transfer the mixture to a baking dish and spread it evenly. Sprinkle the Monterey Jack cheese over the top.
- Bake for 15 to 20 minutes, until the sauce is bubbling and the cheese is melted. Let the casserole rest for 5 minutes, then serve with lime wedges and chopped cilantro.
Extra Tips
For a thicker casserole, let the mole sauce simmer for an extra minute before mixing in the beans and squash. Add the lime and cilantro just before serving so their fresh flavor stands out against the rich sauce. Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Skillet, Baking Dish
Mexican Black Bean Stuffed Pepper Casserole with Cilantro Lime Rice
This casserole brings the flavors of stuffed peppers together with black beans and bright cilantro lime rice. Bell peppers bake over a seasoned rice mixture, so you get tender vegetables, hearty beans, and fluffy rice in each scoop.
It works well for a weeknight dinner or a casual meal with friends. A layer of melted cheese adds a savory finish, while fresh lime and cilantro keep the dish lively.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice
- 1 ¾ cups vegetable broth
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1 cup salsa
- 2 large bell peppers, halved lengthwise and seeded
- 1 cup shredded Monterey Jack cheese
- 1 lime, zested and juiced
- ¼ cup chopped fresh cilantro
- ¼ teaspoon salt
Instructions
- Heat the oven to 375°F. Rinse the rice under cold water until the water runs mostly clear.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for about 4 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, and chili powder, and cook for 30 seconds.
- Add the rice and vegetable broth. Stir, bring to a gentle boil, then cover and reduce the heat to low. Cook for 12 minutes, until the rice is partly tender and most of the broth has been absorbed.
- Stir in the black beans, corn, salsa, lime zest, and salt. Arrange the pepper halves cut-side up over the rice mixture. Cover the skillet with a lid or foil and bake for 25 minutes, until the peppers have softened.
- Uncover the skillet and sprinkle the cheese over the peppers and rice. Bake for 8 to 10 minutes, until the cheese has melted and the peppers are tender.
- Drizzle the lime juice over the casserole and scatter the cilantro on top. Let it rest for 5 minutes before serving.
Extra Tips
For softer peppers, cut them into wide strips and tuck them into the rice mixture instead of baking them as halves. If your skillet is not oven-safe, transfer the rice mixture to a baking dish before arranging the peppers on top. Course: Main Course Cuisine: Mexican Equipment: Large Oven-Safe Skillet, Cutting Board, Knife, Measuring Cups and Spoons, Foil or Skillet Lid
Black Bean Tostada Casserole with Refried Beans and Fresh Tomato Salsa
This casserole layers crisp tostada shells with refried beans, seasoned black beans, and melted cheese. Fresh tomato salsa added after baking brings a juicy, bright contrast to the hearty layers.
It makes a satisfying weeknight meal and is easy to serve straight from the baking dish. Let it rest briefly before slicing so the layers hold together, then finish each serving with a generous spoonful of salsa.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (15 ounces) black beans, drained and rinsed
- 1/4 cup water
- 1 can (16 ounces) refried beans
- 8 tostada shells
- 2 cups shredded Monterey Jack cheese
- 2 medium tomatoes, diced
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a skillet over medium heat. Add the yellow onion and cook for 4 to 5 minutes, stirring, until softened. Stir in the garlic, cumin, and chili powder, and cook for 30 seconds.
- Add the black beans and water to the skillet. Stir and lightly mash some of the beans with the back of a spoon. Cook for 3 to 4 minutes, until the mixture is warm and slightly thickened.
- Spread half of the refried beans over four tostada shells. Arrange them in the baking dish, breaking shells as needed to cover the bottom. Spoon half of the black bean mixture over the shells and sprinkle with 1/2 cup of cheese.
- Add the remaining four tostada shells in an even layer. Spread the remaining refried beans over them, then top with the remaining black bean mixture and cheese.
- Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake for another 8 to 10 minutes, until the cheese is melted and the casserole is hot.
- While the casserole bakes, combine the tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Stir gently to make the fresh tomato salsa.
- Let the casserole rest for 5 minutes. Cut into portions and spoon the fresh tomato salsa over each serving.
Extra Tips
For neater portions, press the tostada layers gently into the beans as you build the casserole, then let it rest before cutting. Keep the salsa off the casserole until serving so the tostada layers stay crisp around the edges. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Skillet, Mixing Bowl
Creamy Poblano Black Bean Casserole with Hominy
This casserole brings together earthy black beans, tender hominy, and roasted poblano peppers in a creamy, lightly smoky sauce. A layer of melted cheese makes it especially cozy without hiding the flavors of the vegetables.
It works well for a weeknight dinner or a casual potluck, and it is easy to serve straight from the baking dish. Add a squeeze of lime at the table for a fresh contrast to the rich, creamy filling.
Serves 4 people.
Ingredients
- 2 poblano peppers
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) hominy, drained and rinsed
- 1 cup sour cream
- 1/2 cup vegetable broth
- 1/2 teaspoon salt
- 1 cup shredded Monterey Jack cheese, divided
- 1 lime, cut into wedges
Instructions
- Heat the oven to 425°F. Place the poblanos on a baking sheet and roast for 15 to 20 minutes, turning once, until blistered and softened. Transfer them to a bowl, cover, and let them steam for 10 minutes.
- When the poblanos are cool enough to handle, peel away the loose skin, remove the stems and seeds, and dice the peppers.
- Reduce the oven temperature to 375°F. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened.
- Stir in the garlic and cumin. Cook for 30 seconds, then add the diced poblanos, black beans, and hominy. Stir to combine.
- In a bowl, whisk together the sour cream, vegetable broth, and salt. Pour the mixture into the skillet and stir until the beans, hominy, and peppers are evenly coated. Fold in 1/2 cup of the Monterey Jack cheese.
- Transfer the mixture to a baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup cheese over the top.
- Bake for 20 to 25 minutes, until bubbling around the edges and golden on top. Let it rest for 5 minutes, then serve with lime wedges.
Extra Tips
For a milder casserole, remove all the poblano seeds and membranes before dicing. If the sauce thickens as it rests, a squeeze of lime helps brighten each serving. Store leftovers covered in the refrigerator and reheat until hot. Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Large Skillet, Mixing Bowl, Baking Dish
Black Bean and Cauliflower Casserole with Chipotle Tomato Sauce
This casserole pairs tender cauliflower and black beans with a smoky chipotle tomato sauce. A layer of melted cheese brings everything together, while lime and cilantro add a fresh finish.
It makes a filling vegetarian dinner for a busy weeknight and is easy to serve straight from the baking dish. The texture is hearty and saucy, with tender cauliflower and creamy beans in every scoop.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into bite-size florets
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 teaspoon adobo sauce
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
- ¼ cup chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 4 minutes, until just starting to soften. Drain well.
- While the cauliflower cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
- Stir in the diced tomatoes, chopped chipotle pepper, adobo sauce, cumin, oregano, and salt. Simmer for 5 minutes, stirring occasionally, so the sauce thickens slightly.
- Add the drained cauliflower and black beans to the skillet. Stir gently to coat them in the sauce, then transfer the mixture to a baking dish. Sprinkle the Monterey Jack evenly over the top.
- Bake for 15 to 20 minutes, until the sauce is bubbling and the cheese is melted. Let the casserole rest for 5 minutes, then serve with lime wedges and chopped cilantro.
Extra Tips
For a milder casserole, use half of the chipotle pepper and adobo sauce. Drain the cauliflower thoroughly before adding it to the skillet so the tomato sauce stays thick. Squeeze lime over each serving just before eating for a bright contrast to the smoky sauce. Course: Main Course Cuisine: Mexican Equipment: Large Pot, Large Skillet, Baking Dish
