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This Southwest Black Bean Casserole is a flavorful meatless dinner everyone will love! A quick, family-friendly dinner perfect for busy weeknights!
Looking for an easy dinner the whole family will devour? This Southwest Black Bean Casserole checks all the boxes! Packed with bold Tex-Mex flavors, wholesome ingredients, and just the right amount of spice, it’s an easy dinner that’s perfect for every night of the week.
Whether you’re doing Meatless Monday or just want to switch up your dinner routine, this casserole is a winner. It’s full of protein-rich black beans, tortillas, sour cream, salsa, and cheese – what’s not to love?
Why You’ll Love This Black Bean Casserole Recipe:
- Meatless & filling – A healthy casserole perfect for vegetarians or anyone wanting a lighter meal.
- Uses Pantry Staples – The ingredients for this recipe are easy to find at your local grocery store and might already be in your pantry.
- One-dish meal – Minimal cleanup and easy prep.
- Customizable – Add ground turkey or beef, swap veggies, or make it dairy-free.
- Meal prep friendly – Makes great leftovers!
Southwestern Black Bean Casserole Ingredients
- Olive oil – for sautéing the veggies
- Onion – creates a flavorful base to the recipe
- Minced garlic – enhances the base flavors
- Black beans – a hearty, protein-packed base for the casserole
- Diced green chili peppers – adds a mild heat and Southwest flavor
- Chili powder – adds a warm spice and a touch of smokiness
- Ground cumin – Earthy and rich, it enhances the Mexican-inspired flavor
- Salt – balances and enhances all the flavors
- Salsa – use your favorite type of salsa for this recipe
- Sour cream – adds creaminess
- Corn tortillas – the base of this casserole
- Colby Jack cheese – can also use monterey jack cheese or cheddar cheese
- Cilantro – adds extra flavor
- Toppings: fresh tomatoes, black olives, shredded lettuce, green onions
How to Make This Casserole Dish
- Spray a baking dish with cooking spray and set aside.
- Heat the olive oil in a large nonstick skillet over medium heat and cook the onion and garlic for 3 minutes. Add the beans, green chiles and spices and stir well, then add the salsa. Remove from the heat and stir in the sour cream.
- Cut the tortillas in half. Lay a row of tortillas over the bottom of the pan, then spread with half the bean mixture. Sprinkle shredded cheese over the beans. Add another layer of tortillas, then add the remaining bean mixture over the tortillas, top with the remaining cheese.
- Bake in preheated oven and serve with your favorite toppings and fresh cilantro.
Black Bean Tortilla Casserole Tips and Tricks
- Add meat to this recipe – Ground beef, turkey, or chicken can all be added to this recipe. Just cook it beforehand and mix it in before layering the casserole. I recommend adding taco seasoning to the meat while cooking it.
- Use fresh or frozen veggies – Fresh veggies will give the best texture, but frozen corn or chopped bell peppers work great in a pinch—just be sure to thaw and drain them first.
- Spice it up – Add jalapeños, hot sauce, or red pepper chili flakes for an extra kick!
- Greek yogurt – Substitute the sour cream for Greek yogurt. It’s a great way to lighten up this dish without sacrificing flavor.
- Double the recipe for a crowd – This recipe can easily be doubled and baked in two pans—perfect for potlucks or meal trains.
- Let it rest before serving – Let the casserole sit for 5–10 minutes after baking. This helps it firm up and makes it easier to slice and serve.
Storing Leftovers
- Refrigerator – Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm in the oven at 350°F until heated through.
- Freezer – This casserole freezes beautifully! Once cooled, transfer leftovers to a freezer-safe container or wrap tightly in foil and plastic wrap. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F until hot and bubbly.
- Meal Prep Tip – Portion the casserole into individual containers for easy grab-and-go lunches throughout the week!
Frequently Asked Questions
Can I make this southwest casserole ahead of time?
Yes! You can assemble the casserole up to 24 hours in advance. Cover and refrigerate it until you’re ready to bake. When baking straight from the fridge, add an extra 5–10 minutes to the bake time.
Can I freeze this casserole?
Definitely. Assemble the casserole, but don’t bake it. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to cook, thaw overnight in the fridge and bake as directed.
Is this recipe gluten-free?
Yes – just make sure you’re using certified gluten-free corn tortillas. Always double-check labels if you’re cooking for someone with a gluten intolerance.
What can I use instead of corn tortillas?
You can substitute flour tortillas (if gluten isn’t a concern) or even a layer of cooked rice or quinoa for a different texture.
Is this dish spicy?
It’s mild to medium, depending on the brand of enchilada sauce and diced tomatoes with green chilies you use. For less spice, use plain diced tomatoes and a mild enchilada sauce.
Can I add meat?
Yes! Ground turkey, chicken, or beef can all be added to the veggie mix. Just cook it beforehand and mix it in before layering the casserole.
More Easy and Delicious Meals
- Easy Slow Cooker Chicken French Dip Sandwiches
- Slow Cooker Ranch Chicken
- One Pot Cheesy Sausage Pasta Skillet
Southwest Black Bean Casserole
Ingredients
- 1 tablespoon olive oil
- 1 cup onion chopped
- 1 tablespoon minced garlic
- 2 cans (15 ounce) black beans drained and rinsed
- 1 can (8 ounce) chopped green chili peppers
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 cups salsa
- 2 cups sour cream
- 12 corn tortillas
- 1 cup shredded Colby Jack cheese
- Toppings: cilantro, diced tomato, sliced black olives, shredded lettuce
Instructions
- Heat oven to 350°.
- Heat the olive oil in pan and cook the onion and garlic for 3 minutes.
- Add the beans, green chilis and spices to the pan and stir well, then add the salsa.
- Remove from the heat and stir in the sour cream.
- Cut the tortillas in half. Lay a row of tortillas over the bottom of the pan, then spread with half the bean mixture. Sprinkle 1/2 cup cheese over the beans. Add another layer of tortillas, then add the remaining bean mixture over the tortillas, top with the remaining cheese.
- Place in the oven and bake for 20-25 minutes.
- Serve with your favorite toppings and some chopped cilantro.
310 kcal is really considerable tho
but dang it looks great!
Ripping holes in the fabric of space-time to find “anti-matter” cookies.