15 Easy Mexican Black Bean Casserole Recipes for Flavorful Meals

Mexican black bean casseroles are hearty, flavorful, and perfect for family meals.

Packed with protein, fiber, and bold spices, they offer a delicious way to enjoy wholesome ingredients.

From layered enchilada-style casseroles to cheesy bakes, roasted vegetables, and spicy sides, these dishes bring comfort and authenticity to your table.

These 15 Mexican black bean casserole recipes are perfect for weeknight dinners, meal prep, or festive gatherings.

They combine fresh vegetables, beans, grains, and traditional seasonings for vibrant, satisfying meals.

Discover easy, creative, and tasty ways to enjoy black beans with a Mexican twist.

15 Easy Mexican Black Bean Casserole Recipes for Flavorful Meals

Mexican black bean casseroles are a versatile and delicious way to enjoy protein-rich meals.

These 15 recipes include classic layered casseroles, cheesy bakes, and spicy vegetarian options that are perfect for any occasion.

With fresh herbs, peppers, tomatoes, and spices, each dish bursts with authentic flavor and satisfying textures.

Try a new casserole recipe each week or prepare one for gatherings to impress family and friends.

Enjoy nutritious, hearty, and flavorful Mexican-inspired meals that are simple to make and impossible to resist.

Cheesy Mexican Black Bean Casserole

This cheesy Mexican black bean casserole is hearty, flavorful, and perfect for family dinners.

Layers of black beans, corn, and cheese are baked with a savory tomato sauce.

The dish is comforting, filling, and infused with authentic Mexican spices.

It’s perfect as a main course or a side dish for festive gatherings.

Ingredients

• 2 cans black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup diced bell peppers
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Mexican blend cheese
• 1 cup salsa
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375°F and grease a 9×13-inch casserole dish.
• Heat olive oil in a skillet over medium heat, sauté onions, bell peppers, and garlic until soft.
• Add black beans, corn, cumin, chili powder, salt, and pepper to the skillet and stir to combine.
• Remove from heat and stir in 1/2 cup of shredded cheese.
• Spread the mixture evenly into the prepared casserole dish.
• Pour salsa over the top, spreading it evenly.
• Sprinkle remaining cheese on top.
• Bake for 20–25 minutes until the cheese is melted and bubbly.
• Allow casserole to cool slightly before serving.

Cheesy Mexican black bean casserole is hearty, flavorful, and comforting.

The layers of beans, corn, and melted cheese create a satisfying texture.

It’s perfect for family dinners or festive gatherings.

This dish is easy to prepare, packed with flavor, and sure to please a crowd.

Spicy Mexican Black Bean and Rice Casserole

This spicy Mexican black bean and rice casserole is vibrant, filling, and full of bold flavors.

It combines black beans, cooked rice, tomatoes, and spicy seasonings for a hearty vegetarian meal.

The casserole is baked to perfection with a layer of melted cheese on top.

It’s perfect for a satisfying weeknight dinner or a festive side dish.

Ingredients

• 2 cups cooked white or brown rice
• 2 cans black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375°F and grease a 9×13-inch casserole dish.
• Heat olive oil in a skillet over medium heat, sauté onions, bell peppers, and garlic until soft.
• Stir in black beans, cooked rice, tomatoes, chili powder, cumin, cayenne, salt, and pepper.
• Cook for 3–5 minutes to allow flavors to combine.
• Transfer mixture to the prepared casserole dish and spread evenly.
• Sprinkle shredded cheese evenly over the top.
• Bake for 20–25 minutes until cheese is melted and bubbly.
• Let the casserole cool slightly before serving.

Spicy Mexican black bean and rice casserole is vibrant, filling, and bold.

The combination of beans, rice, and spices creates a hearty and flavorful dish.

It’s perfect for weeknight dinners or festive gatherings.

This casserole is easy to prepare, satisfying, and packed with authentic Mexican flavors.

Mexican Black Bean and Sweet Potato Casserole

This Mexican black bean and sweet potato casserole is hearty, slightly sweet, and full of flavor.

Sweet potatoes balance the savory black beans, tomatoes, and spices for a comforting, nutritious dish.

It’s perfect as a vegetarian main course or a side for Mexican-themed meals.

The layers of beans, sweet potatoes, and cheese create a satisfying texture combination.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 cans black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 cup corn kernels
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375°F and grease a 9×13-inch casserole dish.
• Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper.
• Roast sweet potatoes for 15–20 minutes until slightly tender.
• Heat remaining olive oil in a skillet, sauté onions and garlic until soft.
• Add black beans, corn, tomatoes, cumin, chili powder, salt, and pepper to the skillet and stir.
• Remove from heat and gently fold in roasted sweet potatoes.
• Transfer mixture to the prepared casserole dish and spread evenly.
• Sprinkle shredded cheese over the top.
• Bake for 20–25 minutes until cheese is melted and bubbly.
• Allow to cool slightly before serving.

Mexican black bean and sweet potato casserole is hearty, slightly sweet, and full of flavor.

The roasted sweet potatoes add a tender sweetness that complements the savory beans.

It’s perfect for vegetarian meals or festive family dinners.

This casserole is nutritious, easy to prepare, and bursting with authentic Mexican flavors.

Mexican Black Bean and Zucchini Casserole

This Mexican black bean and zucchini casserole is light, flavorful, and colorful.

It combines black beans, zucchini, bell peppers, and tomatoes, topped with cheese for a healthy, baked dish.

It’s perfect for birthdays, weeknight dinners, or a festive Mexican-themed gathering.

The zucchini adds moisture and a tender bite while the spices infuse deep flavor.

Ingredients

• 2 medium zucchinis, diced
• 2 cans black beans, drained and rinsed
• 1 cup diced bell peppers
• 1/2 cup diced onions
• 1 cup diced tomatoes
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375°F and grease a 9×13-inch casserole dish.
• Heat olive oil in a skillet, sauté onions, garlic, and bell peppers until soft.
• Add black beans, zucchini, tomatoes, cumin, chili powder, salt, and pepper.
• Cook for 5–7 minutes until zucchini is tender but firm.
• Transfer mixture to the prepared casserole dish and spread evenly.
• Sprinkle shredded cheese on top.
• Bake for 20–25 minutes until cheese is melted and bubbly.
• Allow casserole to cool slightly before serving.

Mexican black bean and zucchini casserole is light, colorful, and full of flavor.

The zucchini adds freshness and a tender bite to the savory beans and spices.

It’s perfect for weeknight dinners or Mexican-themed gatherings.

This casserole is healthy, easy to make, and deliciously satisfying.

Mexican Layered Black Bean Enchilada Casserole

This Mexican layered black bean enchilada casserole is hearty, cheesy, and full of bold flavors.

Layers of corn tortillas, black beans, enchilada sauce, and cheese are baked into a festive casserole.

It’s perfect for birthdays, potlucks, or any Mexican-inspired celebration.

The layers of sauce, beans, and cheese create a rich, savory, and comforting dish.

Ingredients

• 2 cans black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 cup shredded Mexican blend cheese
• 2 cups enchilada sauce
• 6–8 corn tortillas
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375°F and grease a 9×13-inch casserole dish.
• Heat olive oil in a skillet, sauté onions, garlic, and bell peppers until soft.
• Add black beans, corn, cumin, chili powder, salt, and pepper to the skillet and stir well.
• Spread a thin layer of enchilada sauce at the bottom of the casserole dish.
• Layer corn tortillas, then half of the bean mixture, and sprinkle cheese over the top.
• Repeat layers with remaining tortillas, beans, and sauce.
• Top the casserole with remaining cheese.
• Bake for 25–30 minutes until the cheese is melted and bubbly.
• Allow to cool slightly before serving.

Mexican layered black bean enchilada casserole is hearty, cheesy, and packed with flavor.

The layers of tortillas, beans, and sauce create a rich, comforting dish.

It’s perfect for birthdays, potlucks, or festive family dinners.

This casserole is satisfying, easy to prepare, and authentically Mexican

Mexican Black Bean and Quinoa Casserole

This Mexican black bean and quinoa casserole is nutritious, hearty, and full of vibrant flavors.

Quinoa adds protein and texture, while black beans, corn, and spices make it a satisfying vegetarian dish.

It’s perfect for family dinners, potlucks, or a Mexican-themed celebration.

The layers of beans, vegetables, and cheese create a flavorful and comforting casserole.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cans black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375°F and grease a 9×13-inch casserole dish.
• In a saucepan, bring quinoa and vegetable broth to a boil.
• Reduce heat, cover, and simmer for 15 minutes until quinoa is cooked and fluffy.
• Heat olive oil in a skillet and sauté onions, garlic, and bell peppers until soft.
• Stir in black beans, corn, cumin, chili powder, salt, and pepper.
• Remove from heat and gently fold in cooked quinoa.
• Transfer mixture to the prepared casserole dish and spread evenly.
• Sprinkle shredded cheese over the top.
• Bake for 20–25 minutes until cheese is melted and bubbly.
• Allow to cool slightly before serving.

Mexican black bean and quinoa casserole is hearty, nutritious, and full of flavor.

The quinoa adds protein and texture while the beans and spices provide depth.

It’s perfect for family dinners or festive gatherings.

This casserole is healthy, satisfying, and bursting with authentic Mexican flavors.

Mexican Black Bean and Chorizo Casserole

This Mexican black bean and chorizo casserole is savory, spicy, and packed with flavor.

Mexican chorizo adds a rich, smoky taste that pairs beautifully with black beans and melted cheese.

It’s perfect for a hearty dinner or a festive Mexican-inspired occasion.

The combination of chorizo, beans, and spices creates a comforting and satisfying casserole.

Ingredients

• 8 oz Mexican chorizo, casing removed
• 2 cans black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375°F and grease a 9×13-inch casserole dish.
• In a skillet, cook chorizo over medium heat until fully browned and slightly crispy.
• Remove chorizo from the skillet and set aside.
• In the same skillet, heat olive oil and sauté onions, garlic, and bell peppers until soft.
• Add black beans, tomatoes, cumin, chili powder, salt, and pepper.
• Stir in cooked chorizo and combine thoroughly.
• Transfer mixture to the prepared casserole dish and spread evenly.
• Sprinkle shredded cheese on top.
• Bake for 20–25 minutes until cheese is melted and bubbly.
• Let the casserole cool slightly before serving.

Mexican black bean and chorizo casserole is savory, spicy, and rich.

The chorizo adds a smoky depth that enhances the beans and spices.

It’s perfect for dinner or festive gatherings.

This casserole is hearty, flavorful, and sure to impress family and friends.

Mexican Black Bean and Roasted Vegetable Casserole

This Mexican black bean and roasted vegetable casserole is colorful, nutritious, and full of flavor.

Roasted vegetables add a smoky sweetness that complements the black beans and Mexican spices.

It’s perfect for vegetarian meals, celebrations, or weeknight dinners.

The combination of roasted vegetables, beans, and cheese creates a hearty, satisfying casserole.

Ingredients

• 2 cups diced zucchini
• 1 cup diced bell peppers
• 1 cup diced carrots
• 2 cans black beans, drained and rinsed
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons olive oil

Instructions

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Toss zucchini, bell peppers, and carrots with 1 tablespoon olive oil, salt, and pepper.
• Roast vegetables for 20 minutes or until tender and slightly caramelized.
• Preheat oven to 375°F for the casserole and grease a 9×13-inch dish.
• Heat remaining olive oil in a skillet, sauté onions and garlic until soft.
• Add black beans, cumin, chili powder, salt, and pepper.
• Remove from heat and fold in roasted vegetables.
• Transfer mixture to the prepared casserole dish and spread evenly.
• Sprinkle shredded cheese over the top.
• Bake for 20–25 minutes until cheese is melted and bubbly.
• Allow casserole to cool slightly before serving.

Mexican black bean and roasted vegetable casserole is colorful, nutritious, and full of flavor.

The roasted vegetables add sweetness and depth while the beans provide a hearty base.

It’s perfect for vegetarian meals or festive gatherings.

This casserole is healthy, delicious, and satisfying.

Mexican Black Bean and Spinach Casserole

This Mexican black bean and spinach casserole is light, flavorful, and packed with nutrients.

Spinach adds a fresh, earthy flavor that pairs beautifully with beans, tomatoes, and cheese.

It’s perfect for weeknight dinners, potlucks, or festive Mexican-themed meals.

The layers of beans, vegetables, and cheese create a hearty, comforting dish.

Ingredients

• 4 cups fresh spinach, chopped
• 2 cans black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375°F and grease a 9×13-inch casserole dish.
• Heat olive oil in a skillet and sauté onions, garlic, and bell peppers until soft.
• Add black beans, tomatoes, cumin, chili powder, salt, and pepper to the skillet.
• Stir in chopped spinach and cook until wilted.
• Transfer mixture to the prepared casserole dish and spread evenly.
• Sprinkle shredded cheese over the top.
• Bake for 20–25 minutes until cheese is melted and bubbly.
• Allow casserole to cool slightly before serving.

Mexican black bean and spinach casserole is light, flavorful, and nutrient-packed.

The spinach adds freshness while the beans and spices provide a hearty, savory base.

It’s perfect for weeknight dinners or festive meals.

This casserole is healthy, delicious, and satisfying.

Mexican Black Bean and Sweet Corn Casserole

This Mexican black bean and sweet corn casserole is colorful, sweet, and savory.

The natural sweetness of corn balances the savory black beans, tomatoes, and spices.

It’s perfect as a vegetarian main course or a festive side dish for gatherings.

The casserole is comforting, filling, and visually appealing.

Ingredients

• 2 cans black beans, drained and rinsed
• 1 1/2 cups corn kernels (fresh or frozen)
• 1 cup diced bell peppers
• 1/2 cup diced onions
• 1 cup diced tomatoes
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375°F and grease a 9×13-inch casserole dish.
• Heat olive oil in a skillet, sauté onions, garlic, and bell peppers until soft.
• Add black beans, corn, tomatoes, cumin, chili powder, salt, and pepper.
• Cook for 5–7 minutes until heated through.
• Transfer mixture to the prepared casserole dish and spread evenly.
• Sprinkle shredded cheese on top.
• Bake for 20–25 minutes until cheese is melted and bubbly.
• Allow casserole to cool slightly before serving.

Mexican black bean and sweet corn casserole is colorful, sweet, and savory.

The combination of sweet corn and savory beans creates a perfect flavor balance.

It’s perfect for family meals or festive gatherings.

This casserole is easy to prepare, flavorful, and satisfying

Mexican Black Bean and Avocado Casserole

This Mexican black bean and avocado casserole is creamy, flavorful, and nutrient-packed.

The avocado adds a smooth texture and mild flavor that balances the savory black beans and spices.

It’s perfect for family dinners, festive gatherings, or a healthy vegetarian meal.

The combination of creamy avocado, beans, and melted cheese creates a rich and comforting dish.

Ingredients

• 2 cans black beans, drained and rinsed
• 2 ripe avocados, diced
• 1 cup corn kernels
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375°F and grease a 9×13-inch casserole dish.
• Heat olive oil in a skillet over medium heat, sauté onions, garlic, and bell peppers until soft.
• Add black beans, corn, cumin, chili powder, salt, and pepper and stir well.
• Remove from heat and gently fold in diced avocado.
• Transfer mixture to the prepared casserole dish and spread evenly.
• Sprinkle shredded cheese evenly over the top.
• Bake for 20–25 minutes until the cheese is melted and bubbly.
• Allow casserole to cool slightly before serving.

Mexican black bean and avocado casserole is creamy, flavorful, and rich.

The avocado adds smoothness and balances the savory beans and spices.

It’s perfect for family dinners or festive occasions.

This casserole is healthy, satisfying, and packed with Mexican flavors.

Mexican Black Bean and Butternut Squash Casserole

This Mexican black bean and butternut squash casserole is hearty, slightly sweet, and savory.

Roasted butternut squash adds natural sweetness that complements the black beans and spices.

It’s perfect for a comforting vegetarian main course or a festive side dish.

The layers of beans, squash, and melted cheese create a flavorful and satisfying casserole.

Ingredients

• 2 cups diced butternut squash
• 2 cans black beans, drained and rinsed
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 cup corn kernels
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons olive oil

Instructions

• Preheat oven to 400°F and toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper.
• Roast squash for 20 minutes until tender and lightly caramelized.
• Reduce oven temperature to 375°F and grease a 9×13-inch casserole dish.
• Heat remaining olive oil in a skillet, sauté onions, garlic, and bell peppers until soft.
• Add black beans, corn, cumin, chili powder, salt, and pepper.
• Remove from heat and fold in roasted butternut squash.
• Transfer mixture to the prepared casserole dish and spread evenly.
• Sprinkle shredded cheese over the top.
• Bake for 20–25 minutes until cheese is melted and bubbly.
• Allow casserole to cool slightly before serving.

Mexican black bean and butternut squash casserole is hearty, slightly sweet, and satisfying.

The roasted squash balances the savory beans and spices.

It’s perfect for vegetarian meals or festive dinners.

This casserole is delicious, colorful, and packed with Mexican flavors.

Mexican Black Bean and Sweet Potato Enchilada Casserole

This Mexican black bean and sweet potato enchilada casserole is rich, cheesy, and full of flavor.

Sweet potatoes add a subtle sweetness that pairs beautifully with black beans and enchilada sauce.

It’s perfect for family dinners, potlucks, or festive Mexican-themed meals.

The layers of tortillas, beans, sweet potatoes, and cheese create a hearty, comforting dish.

Ingredients

• 2 cups diced sweet potatoes
• 2 cans black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 6–8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded Mexican blend cheese
• 2 tablespoons olive oil

Instructions

• Preheat oven to 400°F and toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper.
• Roast sweet potatoes for 15–20 minutes until tender.
• Reduce oven temperature to 375°F and grease a 9×13-inch casserole dish.
• Heat remaining olive oil in a skillet, sauté onions, garlic, and bell peppers until soft.
• Add black beans, corn, cumin, chili powder, salt, and pepper, and stir well.
• Layer tortillas on the bottom of the casserole dish, then half of the bean mixture, roasted sweet potatoes, and enchilada sauce.
• Sprinkle cheese over the layer and repeat with remaining tortillas and mixture.
• Top with remaining enchilada sauce and cheese.
• Bake for 25–30 minutes until cheese is melted and bubbly.
• Allow casserole to cool slightly before serving.

Mexican black bean and sweet potato enchilada casserole is rich, cheesy, and flavorful.

The roasted sweet potatoes complement the savory beans and enchilada sauce perfectly.

It’s perfect for family dinners or festive gatherings.

This casserole is hearty, satisfying, and full of Mexican flavors.

Mexican Black Bean and Bell Pepper Casserole

This Mexican black bean and bell pepper casserole is vibrant, healthy, and flavorful.

The bell peppers add sweetness and color, complementing the beans, spices, and melted cheese.

It’s perfect as a vegetarian main course or a festive side dish.

The combination of beans, vegetables, and cheese creates a satisfying, comforting dish.

Ingredients

• 2 cans black beans, drained and rinsed
• 2 cups diced bell peppers (red, yellow, and green)
• 1/2 cup diced onions
• 1 cup corn kernels
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375°F and grease a 9×13-inch casserole dish.
• Heat olive oil in a skillet, sauté onions and garlic until soft.
• Add bell peppers and cook for 3–4 minutes until slightly tender.
• Stir in black beans, corn, cumin, chili powder, salt, and pepper.
• Remove from heat and mix thoroughly.
• Transfer mixture to the prepared casserole dish and spread evenly.
• Sprinkle shredded cheese over the top.
• Bake for 20–25 minutes until cheese is melted and bubbly.
• Let the casserole cool slightly before serving.

Mexican black bean and bell pepper casserole is colorful, healthy, and flavorful.

The sweet bell peppers balance the savory black beans and spices.

It’s perfect for vegetarian meals or festive dinners.

This casserole is easy to prepare, nutritious, and satisfying.

Mexican Black Bean and Mushroom Casserole

This Mexican black bean and mushroom casserole is earthy, savory, and hearty.

Mushrooms add a rich umami flavor that enhances the black beans and Mexican spices.

It’s perfect for vegetarian dinners, potlucks, or festive meals.

The combination of mushrooms, beans, and melted cheese creates a comforting and flavorful casserole.

Ingredients

• 2 cups sliced mushrooms
• 2 cans black beans, drained and rinsed
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 cup corn kernels
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375°F and grease a 9×13-inch casserole dish.
• Heat olive oil in a skillet, sauté onions, garlic, and bell peppers until soft.
• Add mushrooms and cook until they release their moisture and become tender.
• Stir in black beans, corn, cumin, chili powder, salt, and pepper.
• Remove from heat and mix thoroughly.
• Transfer mixture to the prepared casserole dish and spread evenly.
• Sprinkle shredded cheese over the top.
• Bake for 20–25 minutes until cheese is melted and bubbly.
• Allow casserole to cool slightly before serving.

Mexican black bean and mushroom casserole is earthy, savory, and hearty.

The mushrooms enhance the flavor of the beans and spices.

It’s perfect for vegetarian dinners or festive gatherings.

This casserole is delicious, comforting, and packed with Mexican flavors.