Black Bean Casserole
Submitted by MADDISON
Layered black bean casserole with cumin-spiced beans, Rotel tomatoes, corn tortillas, and gooey Monterey Jack. Topped with lettuce, olives, and sour cream for a Tex-Mex feast.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsIf enchiladas and lasagna had a baby, this would be it.
Sautéed onions, red bell pepper, and garlic get simmered with cumin, Rotel tomatoes, and black beans until everything is thick and saucy. Then you layer it up: beans, quartered corn tortillas, cheese. Beans, tortillas, cheese. Into the oven it goes.
When it comes out, the edges are bubbling and the cheese has gone all golden and stretchy.
Let it rest a few minutes so you can actually cut clean slices, then pile on the fixings: shredded lettuce, diced tomatoes, green onions, black olives, and a big dollop of sour cream.
Chef Tips
- Don’t drain the beans. That starchy liquid helps bind the casserole layers together and keeps it from drying out.
- Let it rest before cutting. Those 5 to 10 minutes after it leaves the oven aren’t optional. The layers need time to set or you’ll get a sloppy scoop instead of a clean slice.
- Swap in pepper jack cheese if you want extra heat running through every layer.
Ingredients
Directions
Sauté onions, bell pepper, and garlic in butter.
Add tomatoes, cumin, and beans.
Simmer for 10 minutes. In a 9×13 oiled casserole dish layer first beans, then tortillas, cheese.
Repeat. Bake at 350℉ (180℃). for 20 to 35 minutes.
Remove from oven and let set 5 to 10 minutes to set.
Cut and serve. Garnish with tomatoes, lettuce, green onions, black olives, and sour cream as desired.
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