Spicy Black Bean & Corn Casserole Ole

This is one-bowl, dump-and-bake Tex-Mex at its most efficient. Every ingredient goes into the same bowl, gets stirred together, and slides into a single square pan. Forty-five minutes later, dinner is on the table without a single sauteed onion or simmered sauce.

The yellow cornmeal is the smart move here. As it bakes, the cornmeal soaks up liquid from the stewed tomatoes and evaporated milk to create a soft, custard-like polenta layer that holds the beans and corn in suspension. It’s casserole and cornbread in one pan.

Green chili peppers do the heavy lifting on flavor without overwhelming heat. A four-ounce can of mild diced chilies, paired with two teaspoons of chili powder, lands in pleasantly warm territory that even spice-shy eaters can enjoy.

Rinsing the black beans before adding is a must. The starchy canning liquid will turn the casserole muddy and grey.

Serve straight from the pan with sour cream, avocado, and lime wedges for a true Tex-Mex finish.

Kitchen Tips

• Use stewed tomatoes, not crushed or diced. The chunks of celery, onion, and pepper in stewed tomatoes add flavor and texture.
• For more heat, swap the mild green chilies for hot, or add a finely diced fresh jalapeno to the mix.
• A cup of shredded sharp cheddar on top in the last 10 minutes turns this into a cheesy crowd-pleaser.
• Leftovers reheat beautifully. The cornmeal layer firms up in the fridge for clean square slices.

Variations

• Stir in 1 cup of cooked shredded chicken for a heartier non-vegetarian version.
• Top with crushed tortilla chips in the last 10 minutes for crunch.
• Add 1 cup of frozen spinach (thawed and squeezed dry) for sneaky greens.