25+ Flavorful Mexican Black Bean Casserole Recipes You Must Try

If you’re looking to spice up your dinner routine while still enjoying hearty, comforting meals, then Mexican black bean casseroles are the perfect solution.

These versatile dishes bring together the rich flavors of black beans, cheese, and a variety of zesty ingredients that embody the essence of Mexican cuisine.

Whether you’re craving a vegetarian delight, a meaty option, or even a seafood twist, Mexican black bean casseroles have something to offer for every palate.

The best part?

They’re incredibly easy to prepare and perfect for meal prepping, family gatherings, or a cozy night in.

In this blog post, we’ve rounded up over 25 amazing Mexican black bean casserole recipes that will leave your taste buds dancing.

From classic combinations to unique takes on the traditional casserole, you’re sure to find a new favorite dish.

Get ready to embark on a flavorful journey that celebrates the richness of Mexican ingredients and the comforting nature of casseroles!

25+ Flavorful Mexican Black Bean Casserole Recipes You Must Try

Mexican black bean casseroles are more than just a meal;

they’re an opportunity to explore the wonderful flavors of Mexican cuisine in the comfort of your own home.

With over 25 recipes to choose from, you have a wide variety of options that cater to different tastes, dietary preferences, and cooking skill levels.

Whether you’re looking for something spicy, savory, vegetarian, or protein-packed, these casseroles promise to deliver delicious results every time.

As you try out these recipes, don’t hesitate to get creative with the ingredients you have on hand.

Add extra toppings, experiment with different cheeses, or spice things up with your favorite salsas and seasonings.

Mexican black bean casseroles are all about customization and enjoying bold, layered flavors.

We hope you find new favorites from this collection that will become staples in your kitchen!

Spicy Mexican Black Bean Casserole with Corn and Rice

This spicy Mexican black bean casserole is a hearty and satisfying dish, perfect for a family dinner or a gathering with friends. The combination of black beans, corn, rice, and a kick of jalapeños creates a flavorful base, while the melted cheese and zesty toppings tie it all together. It’s a complete meal in one casserole dish, offering a balance of protein, fiber, and bold flavors. Enjoy it as a standalone dish or pair it with a side of guacamole and chips!

Ingredients

• 1 can black beans, drained and rinsed
• 1 cup cooked rice (preferably brown rice)
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-2 jalapeños, finely chopped (remove seeds for less heat)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 lime, cut into wedges (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a medium-sized casserole dish with cooking spray or olive oil.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 2-3 minutes, or until softened. Add the garlic and jalapeños, cooking for another minute.
3. Stir in the black beans, corn, cooked rice, chili powder, cumin, smoked paprika, and season with salt and pepper. Cook for 5 minutes, stirring occasionally.
4. Transfer the bean mixture to the prepared casserole dish. Sprinkle the shredded cheddar cheese evenly over the top.
5. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let it cool slightly. Garnish with sour cream, cilantro, green onions, and a squeeze of lime juice.
7. Serve warm and enjoy!

This Spicy Mexican Black Bean Casserole with Corn and Rice is a crowd-pleaser, packed with bold flavors and a variety of textures. The spiciness from the jalapeños and the creaminess from the cheese and sour cream create the perfect contrast, while the rice and beans provide a satisfying, wholesome foundation. It’s versatile, too – you can make it as mild or spicy as you like, depending on your preference. Whether you’re feeding a family or looking for a dish to impress at your next potluck, this casserole will undoubtedly be a hit.

Vegetarian Mexican Black Bean Casserole with Avocado Salsa

This vegetarian Mexican black bean casserole is a light yet filling option, bursting with fresh flavors and a rich texture. The combination of black beans, tomatoes, and seasonings provides a robust base, while the creamy avocado salsa on top elevates the dish with its cool and refreshing taste. With layers of melted cheese and zesty spices, this casserole is a perfect choice for those looking for a meat-free, satisfying meal.

Ingredients

• 2 cans black beans, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, diced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional for heat)
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Mexican blend cheese
• Salt and pepper, to taste
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• 1/4 teaspoon salt (for salsa)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish with cooking spray or olive oil.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened.
3. Stir in the black beans, diced tomatoes, cumin, chili powder, paprika, and red pepper flakes. Season with salt and pepper to taste. Let the mixture simmer for about 5 minutes.
4. Pour the bean mixture into the prepared casserole dish. Sprinkle the shredded mozzarella and Mexican blend cheeses over the top.
5. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly.
6. While the casserole is baking, prepare the avocado salsa by combining the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Toss gently to combine.
7. Remove the casserole from the oven and let it cool for a few minutes. Top the casserole with the freshly prepared avocado salsa before serving.
8. Serve warm and enjoy!

This Vegetarian Mexican Black Bean Casserole with Avocado Salsa offers a satisfying, nutritious meal with vibrant flavors. The hearty black beans and juicy tomatoes provide a savory foundation, while the creamy avocado salsa adds a refreshing contrast. It’s a perfect meal for those seeking a plant-based option, without compromising on flavor or satisfaction. The combination of melty cheese and fresh toppings makes each bite irresistible, ensuring this casserole will be a go-to for any occasion, from weeknight dinners to festive gatherings.

Mexican Black Bean Casserole with Ground Turkey and Chipotle

This Mexican black bean casserole with ground turkey and chipotle is a savory, slightly smoky dish that combines lean protein with the richness of black beans. The chipotle peppers add a smoky depth of flavor that permeates throughout the casserole, while the turkey keeps the dish light yet filling. It’s a fantastic option for anyone who enjoys a hearty, flavorful casserole with a bit of a kick, and it’s perfect for meal prep or a family dinner.

Ingredients

• 1 lb ground turkey
• 1 can black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup green onions, sliced (for garnish)
• 1/2 cup cilantro, chopped (for garnish)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup sour cream (optional, for serving)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a casserole dish with olive oil or cooking spray.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened.
3. Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
4. Stir in the chopped chipotle peppers, cumin, chili powder, oregano, and season with salt and pepper. Let the mixture cook for an additional 2-3 minutes, stirring frequently.
5. Add the black beans and corn to the skillet, mixing well. Cook for another 5 minutes, allowing the flavors to meld together.
6. Transfer the turkey and bean mixture to the prepared casserole dish. Top with the shredded cheddar and Monterey Jack cheese.
7. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and garnish with fresh cilantro and green onions. Serve with a dollop of sour cream, if desired.
9. Serve warm and enjoy!

This Mexican Black Bean Casserole with Ground Turkey and Chipotle is the perfect blend of smoky, spicy, and savory flavors. The chipotle peppers add a distinct smokiness that enhances the turkey and beans, while the melted cheese creates a comforting, gooey topping. Whether you’re serving it to family or making it ahead for busy weeknights, this casserole is sure to satisfy. It’s a great way to enjoy a lighter, healthier take on a traditional Mexican casserole, without sacrificing flavor.

Cheesy Mexican Black Bean Casserole with Sweet Potatoes

This Cheesy Mexican Black Bean Casserole with Sweet Potatoes is a hearty, comforting, and slightly sweet dish with layers of flavor and texture. The creamy and slightly sweet roasted sweet potatoes pair perfectly with the savory black beans, while the melted cheese adds richness and creaminess. The spice from the chili powder and cumin balances out the sweetness of the potatoes, making this casserole a delicious and satisfying meal. It’s a great vegetarian option that’s filling, flavorful, and perfect for any time of year.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 cans black beans, drained and rinsed
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 cup shredded Mexican blend cheese
• 1/2 cup sour cream (optional for garnish)
• 1/4 cup cilantro, chopped (for garnish)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup green onions, sliced (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Spread the cubed sweet potatoes in a single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until the sweet potatoes are tender and slightly caramelized.
2. While the sweet potatoes roast, heat a skillet over medium heat and sauté the onion and red bell pepper with a little olive oil for 5 minutes, until softened.
3. Stir in the black beans, chili powder, cumin, smoked paprika, and corn. Cook for another 3-5 minutes until the beans are heated through.
4. Once the sweet potatoes are done roasting, remove from the oven and lower the temperature to 375°F (190°C).
5. In a greased casserole dish, layer the roasted sweet potatoes, followed by the bean mixture. Top with shredded Mexican blend cheese.
6. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let it cool slightly before garnishing with cilantro, green onions, and sour cream (if using).
8. Serve warm and enjoy!

This Cheesy Mexican Black Bean Casserole with Sweet Potatoes is the perfect balance of sweet, savory, and spicy flavors. The roasted sweet potatoes bring a natural sweetness that complements the savory black beans and the richness of the melted cheese. This dish is not only a comforting and satisfying meal but also a great source of fiber and vitamins from the sweet potatoes and beans. Whether you serve it as a vegetarian entrée or as a side dish, it’s sure to be a crowd-pleaser at any meal.

Mexican Black Bean Casserole with Ground Beef and Tortilla Chips

This Mexican Black Bean Casserole with Ground Beef and Tortilla Chips is a deliciously filling dish packed with protein and flavor. The ground beef and black beans form a savory base, while layers of crunchy tortilla chips add texture and depth to the casserole. Topped with melty cheese and baked until bubbly, this casserole is perfect for family dinners or a casual gathering. It’s a flavorful and comforting dish that everyone will love.

Ingredients

• 1 lb ground beef
• 2 cans black beans, drained and rinsed
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 2 cups tortilla chips, crushed
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup sour cream (optional, for serving)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a medium-sized casserole dish with cooking spray or olive oil.
2. In a large skillet, heat olive oil over medium heat. Add the ground beef, cooking and crumbling it as it browns. Drain any excess fat.
3. Add the diced onion, green bell pepper, and garlic to the skillet. Cook for 3-4 minutes until softened.
4. Stir in the black beans, cumin, chili powder, paprika, oregano, and season with salt and pepper. Cook for another 3 minutes, allowing the flavors to blend.
5. Transfer the beef and bean mixture into the prepared casserole dish. Top with a layer of crushed tortilla chips.
6. Sprinkle shredded cheddar and Monterey Jack cheese evenly over the chips.
7. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro and serve with a dollop of sour cream and a wedge of lime.
9. Serve warm and enjoy!

This Mexican Black Bean Casserole with Ground Beef and Tortilla Chips is an indulgent and satisfying dish that combines the savory flavors of ground beef and black beans with the satisfying crunch of tortilla chips. The cheese adds a comforting melt, and the fresh cilantro and lime bring a burst of freshness to each bite. It’s a great choice for a filling family meal or a casual dinner with friends, and the leftovers taste even better the next day!

Mexican Black Bean Casserole with Zucchini and Poblano Peppers

This Mexican Black Bean Casserole with Zucchini and Poblano Peppers is a delicious vegetarian casserole full of vibrant, fresh ingredients. The combination of black beans, zucchini, and roasted poblano peppers creates a flavorful and slightly smoky dish, while the cheese adds richness and creaminess. This casserole is a great way to incorporate more vegetables into your diet while still enjoying all the bold and comforting flavors of Mexican cuisine.

Ingredients

• 2 medium zucchinis, sliced
• 2 poblano peppers, roasted, peeled, and diced
• 1 can black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 cup shredded cheddar cheese
• 1 cup shredded queso fresco (or Mexican blend cheese)
• 1/2 cup fresh cilantro, chopped
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup sour cream (optional, for garnish)
• 1 tablespoon lime juice (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a medium-sized casserole dish with olive oil or cooking spray.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until softened.
3. Add the sliced zucchini to the skillet and cook for another 5 minutes until slightly tender. Season with salt, pepper, chili powder, cumin, and smoked paprika.
4. Stir in the roasted poblano peppers and black beans. Let the mixture cook for an additional 5 minutes.
5. Transfer the vegetable and bean mixture to the prepared casserole dish. Sprinkle the shredded cheddar and queso fresco evenly over the top.
6. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and garnish with fresh cilantro and a dollop of sour cream and a squeeze of lime juice.
8. Serve warm and enjoy!

This Mexican Black Bean Casserole with Zucchini and Poblano Peppers is a light yet satisfying meal with a unique combination of smoky, savory, and fresh flavors. The roasted poblanos add depth to the dish, while the zucchini keeps the casserole light and veggie-packed. The cheese adds richness and creaminess, and the cilantro and lime finish it off with a burst of freshness. This dish is perfect for a weeknight dinner or a lighter alternative to heavier casseroles, and it’s sure to impress with its balanced and bold flavors.

Mexican Black Bean Casserole with Quinoa and Avocado

This Mexican Black Bean Casserole with Quinoa and Avocado is a nutritious, protein-packed meal that’s perfect for anyone looking for a hearty yet healthy option. The quinoa provides a complete protein source, making this a great vegetarian or plant-based meal. Paired with black beans, zesty spices, and topped with creamy avocado, this casserole offers a satisfying texture and flavor profile. It’s a great dish for meal prepping, as it can be enjoyed as a filling lunch or dinner throughout the week.

Ingredients

• 1 cup quinoa, rinsed
• 2 cans black beans, drained and rinsed
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup sour cream (optional, for garnish)
• Lime wedges, for serving

Instructions

1. Preheat the oven to 375°F (190°C). Grease a medium-sized casserole dish with olive oil or cooking spray.
2. In a medium pot, cook the quinoa according to package instructions. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and garlic, cooking for 5 minutes until softened.
4. Stir in the black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
5. In the casserole dish, combine the cooked quinoa and black bean mixture. Stir until evenly mixed.
6. Sprinkle the shredded cheddar cheese on top of the casserole.
7. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool slightly. Top with diced avocado, cilantro, and a dollop of sour cream, if desired.
9. Serve with lime wedges on the side and enjoy!

This Mexican Black Bean Casserole with Quinoa and Avocado is a wholesome and flavorful meal that is both filling and nutrient-dense. The quinoa adds a perfect base that complements the savory black beans, while the spices provide the quintessential Mexican flavor profile. The addition of creamy avocado adds freshness and richness, making every bite a perfect balance of textures. This casserole is versatile enough to be enjoyed on its own or paired with a side of salad or tortilla chips, and it’s a great meal prep option that will keep you satisfied for days.

Mexican Black Bean Casserole with Roasted Butternut Squash

This Mexican Black Bean Casserole with Roasted Butternut Squash is a flavorful and filling dish that brings the sweetness of roasted squash together with the heartiness of black beans. The natural sweetness of the butternut squash is perfectly balanced with the smokiness of cumin and chili powder, while the cheese topping creates a deliciously melted layer of comfort. This casserole is a wonderful way to enjoy seasonal vegetables while still delivering bold, spicy flavors. It’s a fantastic option for a cozy fall or winter meal.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 cans black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup sour cream (optional, for garnish)
• 1 tablespoon lime juice (optional, for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until softened.
3. Stir in the black beans, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes to allow the flavors to meld.
4. Once the squash is done roasting, lower the oven temperature to 375°F (190°C).
5. In a greased casserole dish, layer the roasted butternut squash and black bean mixture. Top with shredded cheddar cheese.
6. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let it cool slightly before garnishing with fresh cilantro.
8. Serve warm, optionally topping with sour cream and a squeeze of lime juice.

This Mexican Black Bean Casserole with Roasted Butternut Squash is a comforting and satisfying dish with the perfect balance of sweet and savory flavors. The roasted squash adds a rich sweetness that contrasts beautifully with the earthy black beans and smoky spices. The melted cheese topping adds a creamy and indulgent layer, making this casserole a perfect choice for a cozy family dinner or special occasion. It’s also a great way to incorporate more seasonal vegetables into your meals, making it a versatile and delicious option for any time of the year.

Mexican Black Bean Casserole with Chorizo and Bell Peppers

This Mexican Black Bean Casserole with Chorizo and Bell Peppers is a bold and flavorful dish that combines the richness of chorizo sausage with the hearty goodness of black beans. The smoky, spicy chorizo infuses the casserole with deep flavors, while the bell peppers add a sweet crunch. With layers of cheese and a zesty topping, this casserole is a great option for a hearty weeknight meal or a festive gathering. The combination of meat and beans makes this a filling, protein-packed dish that’s sure to please.

Ingredients

• 1 lb chorizo sausage, casing removed
• 2 cans black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1/4 cup sour cream (optional, for serving)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a medium-sized casserole dish with olive oil or cooking spray.
2. Heat olive oil in a large skillet over medium heat. Add the chorizo sausage and cook until browned and crumbled, about 5-7 minutes.
3. Add the diced bell peppers, onion, and garlic to the skillet and sauté for 3-4 minutes, until softened.
4. Stir in the black beans, cumin, chili powder, oregano, salt, and pepper. Cook for another 3-5 minutes until well combined and heated through.
5. Transfer the chorizo and bean mixture to the prepared casserole dish. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top.
6. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let it cool slightly. Garnish with fresh cilantro and serve with a dollop of sour cream, if desired.
8. Serve warm and enjoy!

This Mexican Black Bean Casserole with Chorizo and Bell Peppers is a flavorful, filling dish with a perfect combination of savory chorizo, smoky spices, and creamy melted cheese. The bell peppers add a nice contrast in texture and sweetness, making each bite satisfying and balanced. This casserole is an excellent option for a crowd, and the savory chorizo ensures that even meat lovers will be fully satisfied. Whether for a weeknight dinner or a weekend gathering, this dish is sure to become a favorite.

Mexican Black Bean Casserole with Spinach and Corn

This Mexican Black Bean Casserole with Spinach and Corn is a vibrant and nutrient-packed dish that combines earthy black beans with the freshness of spinach and the sweetness of corn. The blend of spices adds a bold and zesty kick to the dish, while the melted cheese creates a gooey, comforting topping. This casserole is an excellent way to incorporate more greens into your diet without compromising on flavor. It’s perfect for a healthy weeknight meal or a vegetarian option for a larger gathering.

Ingredients

• 2 cups fresh spinach, chopped
• 2 cans black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup shredded Mexican blend cheese
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup sour cream (optional, for garnish)
• 1/4 cup green onions, sliced (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a medium-sized casserole dish with olive oil or cooking spray.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until softened.
3. Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Stir in the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 5 minutes until the mixture is well combined and heated through.
4. Transfer the mixture into the prepared casserole dish. Sprinkle shredded Mexican blend cheese evenly over the top.
5. Bake the casserole for 20-25 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let it cool slightly before garnishing with fresh cilantro and green onions.
7. Serve with a dollop of sour cream, if desired, and enjoy!

This Mexican Black Bean Casserole with Spinach and Corn is a bright and healthy option that still delivers all the rich, bold flavors of traditional Mexican cuisine. The combination of black beans, spinach, and corn creates a nutrient-dense, satisfying meal that’s perfect for anyone looking to eat healthier without sacrificing taste. The melted cheese topping adds a comforting finish, and the cilantro and green onions bring a fresh pop of flavor. This dish is sure to be a hit with both vegetarians and meat-lovers alike, and it makes for great leftovers

Mexican Black Bean Casserole with Chicken and Roasted Red Peppers

This Mexican Black Bean Casserole with Chicken and Roasted Red Peppers is a hearty and flavorful casserole that combines tender chicken, smoky roasted red peppers, and hearty black beans. The blend of spices enhances the natural flavors of the ingredients, and the melted cheese topping provides a rich and creamy finish. This casserole is a great way to enjoy a protein-packed, comforting meal that’s perfect for busy weeknights or casual gatherings. It’s also an excellent way to use up leftover chicken for a quick and delicious dinner.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cans black beans, drained and rinsed
• 1 red bell pepper, roasted, peeled, and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup sour cream (optional, for garnish)
• 1 tablespoon lime juice (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a medium-sized casserole dish with olive oil or cooking spray.
2. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
3. Stir in the shredded chicken, black beans, roasted red pepper, chili powder, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, stirring frequently to combine the flavors.
4. Transfer the chicken and bean mixture into the prepared casserole dish.
5. Sprinkle shredded cheddar cheese evenly over the top.
6. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let it cool slightly. Garnish with fresh cilantro and a squeeze of lime juice.
8. Serve warm, optionally topped with sour cream, and enjoy!

This Mexican Black Bean Casserole with Chicken and Roasted Red Peppers is a satisfying, flavorful dish that’s perfect for anyone craving a hearty, comforting meal. The tender chicken pairs beautifully with the smoky, sweet roasted red peppers and the hearty black beans. The cheese melts perfectly over the top, creating a creamy, indulgent finish. Whether you’re using leftover chicken or cooking fresh, this casserole comes together quickly and delivers big flavors. It’s ideal for family dinners, meal prepping, or serving at a potluck.

Mexican Black Bean Casserole with Eggplant and Mushrooms

This Mexican Black Bean Casserole with Eggplant and Mushrooms is a fantastic vegetarian option that combines the earthy richness of eggplant and mushrooms with the hearty texture of black beans. The casserole is full of savory flavors from the spices, with the eggplant adding a meaty texture that makes this dish feel indulgent without any meat. Topped with melted cheese and fresh cilantro, this casserole is a great way to enjoy a deliciously filling, plant-based meal that’s both satisfying and nutritious.

Ingredients

• 1 medium eggplant, cubed
• 1 cup mushrooms, sliced
• 2 cans black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup shredded Mexican blend cheese
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup sour cream (optional, for garnish)
• 1/4 cup lime juice (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a medium-sized casserole dish with olive oil or cooking spray.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the cubed eggplant and sliced mushrooms to the skillet, cooking for 5-7 minutes, or until they begin to soften and release moisture.
4. Stir in the black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 3-5 minutes to allow the flavors to meld.
5. Transfer the vegetable and bean mixture into the prepared casserole dish.
6. Sprinkle shredded Mexican blend cheese evenly over the top.
7. Bake the casserole for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool slightly. Garnish with fresh cilantro and a squeeze of lime juice.
9. Serve warm, optionally topped with sour cream, and enjoy!

This Mexican Black Bean Casserole with Eggplant and Mushrooms is a hearty and satisfying vegetarian dish that’s full of rich, savory flavors. The eggplant and mushrooms add a meaty texture, making this casserole feel indulgent, while the black beans provide a protein-packed base. The blend of spices enhances the natural flavors of the vegetables, and the cheese topping adds a rich and comforting finish. Whether you’re a vegetarian or just looking to enjoy more plant-based meals, this casserole is a delicious and nutritious option.

Mexican Black Bean Casserole with Zucchini and Sweet Potatoes

This Mexican Black Bean Casserole with Zucchini and Sweet Potatoes is a colorful and flavorful dish that combines hearty black beans with nutrient-dense zucchini and sweet potatoes. The natural sweetness of the roasted sweet potatoes is perfectly balanced by the savory spices and creamy cheese topping. This casserole is a great way to enjoy seasonal vegetables while still indulging in the bold, spicy flavors of Mexican cuisine. It’s a wholesome, vegetarian option that’s perfect for family dinners or meal prepping.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 zucchini, diced
• 2 cans black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup sour cream (optional, for garnish)
• 1 tablespoon lime juice (optional, for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and caramelized.
2. While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
3. Add the zucchini to the skillet and cook for an additional 3-4 minutes until tender. Stir in the black beans, cumin, chili powder, smoked paprika, salt, and pepper, and cook for 5 more minutes.
4. Lower the oven temperature to 375°F (190°C).
5. In a greased casserole dish, combine the roasted sweet potatoes, zucchini and bean mixture. Mix thoroughly.
6. Sprinkle shredded cheddar cheese evenly over the top.
7. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool slightly before garnishing with fresh cilantro.
9. Serve with sour cream and a squeeze of lime juice, if desired.

This Mexican Black Bean Casserole with Zucchini and Sweet Potatoes is a delicious, well-balanced dish that brings together the natural sweetness of sweet potatoes and zucchini with the savory, bold flavors of black beans and spices. The melted cheese topping adds richness and comfort, making it a satisfying meal for any occasion. It’s perfect for anyone looking for a nutritious, plant-based meal that’s both filling and flavorful. This casserole is also excellent for meal prepping and can be enjoyed as leftovers throughout the week.

Mexican Black Bean Casserole with Shrimp and Lime

This Mexican Black Bean Casserole with Shrimp and Lime is a seafood twist on the classic black bean casserole. The tender shrimp is infused with zesty lime and spices, adding a fresh and savory flavor that complements the hearty black beans and melted cheese. The combination of shrimp, black beans, and tangy lime makes this dish unique and refreshing, while still satisfying. It’s a great option for seafood lovers looking to incorporate more Mexican-inspired flavors into their meals.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cans black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup sour cream (optional, for garnish)
• Lime wedges, for serving

Instructions

1. Preheat the oven to 375°F (190°C). Grease a medium-sized casserole dish with olive oil or cooking spray.
2. In a skillet, heat olive oil over medium heat. Add the diced onion, garlic, and red bell pepper, sautéing for 3-4 minutes until softened.
3. Stir in the black beans, cumin, chili powder, smoked paprika, salt, and pepper, and cook for an additional 5 minutes.
4. In a separate pan, heat a little olive oil and cook the shrimp for 2-3 minutes per side, until just pink. Squeeze lime juice over the shrimp as they cook.
5. Combine the shrimp with the bean mixture and stir well.
6. Transfer the mixture into the prepared casserole dish. Sprinkle shredded cheddar cheese evenly over the top.
7. Bake for 20 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool slightly before garnishing with fresh cilantro.
9. Serve with a dollop of sour cream and lime wedges for extra flavor.

This Mexican Black Bean Casserole with Shrimp and Lime is a refreshing and flavorful dish that brings the bright, zesty notes of lime and shrimp into the comforting world of black beans and cheese. The shrimp adds a light, protein-packed element, while the beans provide heartiness. The lime elevates the dish with a fresh tanginess, making each bite flavorful and satisfying. This casserole is a great option for seafood lovers and is perfect for a weeknight dinner, yet special enough to serve at a gathering or dinner party.

Mexican Black Bean Casserole with Ground Beef and Jalapeños

This Mexican Black Bean Casserole with Ground Beef and Jalapeños is a savory and spicy dish that combines the richness of ground beef with the bold heat of jalapeños and the hearty texture of black beans. The casserole is baked with a gooey layer of cheese on top, making it an indulgent comfort food dish with a Mexican flair. It’s perfect for those who enjoy spicy, meaty casseroles and is a great option for feeding a crowd or meal prepping for the week.

Ingredients

• 1 lb ground beef
• 2 cans black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 2-3 jalapeños, diced (seeds removed for less heat)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Sour cream (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a medium-sized casserole dish with olive oil or cooking spray.
2. Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart as it cooks, until browned.
3. Stir in the diced onion, garlic, and jalapeños, cooking for an additional 3-4 minutes until softened.
4. Add the black beans, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir to combine and cook for another 5 minutes.
5. Transfer the beef and bean mixture into the prepared casserole dish.
6. Sprinkle shredded cheddar cheese evenly over the top.
7. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool slightly before garnishing with fresh cilantro.
9. Serve with sour cream, if desired, and enjoy!

This Mexican Black Bean Casserole with Ground Beef and Jalapeños is a hearty, spicy dish that’s perfect for meat lovers and those who enjoy a little heat in their meals. The ground beef adds richness, while the jalapeños give the casserole a bold kick. The black beans provide texture and earthiness, and the melted cheese adds a creamy layer that ties everything together. This casserole is perfect for a filling dinner and can easily be doubled for larger groups or meal prepping for the week.

Note: More recipes are coming soon!