Black Bean Taco Casserole (Gluten Free, Easy)
This Black Bean Taco Casserole is a hearty, flavorful dish that combines black beans, vegetables, and a cheesy topping for a satisfying meal. It’s perfect for weeknight dinners, potlucks, or meal prep. The recipe is versatile, customizable, and budget-friendly, making it a staple in any kitchen.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 can diced tomatoes, drained
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Optional toppings: sliced avocado, chopped cilantro, lime wedges
Instructions
- Preheat oven to 375°F (190°C).
- Dice onion and bell pepper; mince garlic.
- In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onions 3 minutes.
- Add bell peppers, cook 3–4 minutes, then add garlic 1 minute.
- Sprinkle chili powder, cumin, salt, and pepper; stir well.
- Add black beans, corn, and diced tomatoes; cook 5 minutes, stirring occasionally.
- Grease a 9×13-inch baking dish.
- Pour mixture into dish and smooth the top.
- Sprinkle cheese evenly over casserole.
- Bake 20–25 minutes until cheese melts and turns golden.
- Let cool 5 minutes; add optional toppings.
Notes
Can be prepared a day ahead.
Customize vegetables or cheese for variety.
Freeze before baking for meal prep.