Go Back
Corn and Black Bean Casserole

Corn and Black Bean Casserole

This Corn and Black Bean Casserole combines humble ingredients into a vibrant, filling, and comforting dish that is perfect for gatherings or weeknight dinners. It features a blend of black beans, sweet corn, and a cheesy topping, making it a nutritious and delicious option for all.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) Black Beans, drained and rinsed
  • 2 cups Sweet Corn, frozen, fresh, or canned (drained)
  • 1 large Red Bell Pepper, finely diced
  • 1 medium Yellow Onion, finely chopped
  • 3 cloves Garlic, minced or pressed
  • 1 cup Sour Cream, full fat
  • 2 cups Shredded Cheddar Cheese
  • 1 tablespoon Chili Powder
  • 1 teaspoon Ground Cumi
  • 1/2 teaspoon Smoked Paprika
  • Salt and Pepper, to taste
  • 1/4 cup Fresh Cilantro, chopped for garnish

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, sauté onions and bell peppers in olive oil until soft and translucent, about 5-7 minutes. Add minced garlic during the last minute.
  3. In a large mixing bowl, combine drained black beans and sweet corn. Stir in the sautéed onion mixture, sour cream, chili powder, ground cumin, and smoked paprika. Fold in half of the shredded cheddar cheese and season with salt and pepper.
  4. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining cheddar cheese on top.
  5. Bake for 25-30 minutes until the cheese is bubbly and slightly browned. Let it rest for 5-10 minutes before serving. Garnish with fresh cilantro.

Notes

Ensure to drain and rinse beans thoroughly to avoid a soggy casserole. Use freshly grated cheese for better melting. Let the casserole rest before serving for improved consistency.