Delicious and nutritious, yet fast and easy, Mexican Bean Casserole Bake can be prepped in minutes and ready to eat in just half hour. This is a simple recipe that is big on texture and flavor.
Want to jazz it up for serving? We actually topped it off with diced tomato and diced yellow pepper salad and some sliced avocado.
Ingredients
4 cups cooked pinto beans or 2 cans (16 oz. each) pinto beans, rinsed and drained
4 cups cooked black beans or 2 cans (16 oz. each) black beans, rinsed and drained
8 oz. fresh or frozen corn )
1/2 bag of frozen artichokes
1 can (14.5 oz.) diced fire roasted tomatoes, drained slightly
1 can (8 oz) tomato sauce ( I used a can of chopped tomatoes)
1 Tbs. chili powder
1/4 tsp. garlic powder ( used fresh pressed garlic)
1/4 tsp. onion powder
1/4 tsp. dried oregano ( left this out)
1-1/2 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper
2 cups (8 oz) shredded cheddar cheese ( I used one cup)
Optional - corn chips, lettuce, jalapenos, black olives, and tomatoes/salsa
Directions
Preheat oven to 350°.
In a large bowl, combine all of the ingredients except the cheese and mix well. Pour evenly into a 13 x 9" pan. Sprinkle with cheese. ( I mixed the cheese with the beans and then added a little more for the topping)
Bake, uncovered, for 20-25 minutes or until heated through. ( I cooked mine for 35 minutes)
Serve with chips, lettuce, sour cream, jalapenos, black olives, and tomatoes/salsa if desired.
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| Picture from the markets on our last trip to Mexico |
Ingredients
4 cups cooked pinto beans or 2 cans (16 oz. each) pinto beans, rinsed and drained
4 cups cooked black beans or 2 cans (16 oz. each) black beans, rinsed and drained
8 oz. fresh or frozen corn )
1/2 bag of frozen artichokes
1 can (14.5 oz.) diced fire roasted tomatoes, drained slightly
1 can (8 oz) tomato sauce ( I used a can of chopped tomatoes)
1 Tbs. chili powder
1/4 tsp. garlic powder ( used fresh pressed garlic)
1/4 tsp. onion powder
1/4 tsp. dried oregano ( left this out)
1-1/2 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper
2 cups (8 oz) shredded cheddar cheese ( I used one cup)
Optional - corn chips, lettuce, jalapenos, black olives, and tomatoes/salsa
Directions
Preheat oven to 350°.
In a large bowl, combine all of the ingredients except the cheese and mix well. Pour evenly into a 13 x 9" pan. Sprinkle with cheese. ( I mixed the cheese with the beans and then added a little more for the topping)
Bake, uncovered, for 20-25 minutes or until heated through. ( I cooked mine for 35 minutes)
Serve with chips, lettuce, sour cream, jalapenos, black olives, and tomatoes/salsa if desired.
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| A Mexican Restaurant in Cancun with great food! |
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Judee, what a good pick. I am going to see if I can fit it in, this week. If it should happen, I will let you know.
ReplyDeleteIt's a great meatless entree. I think your will love it.
DeleteI'm so glad you liked it! We just had a huge pan of it last week, which I made with black and pinto beans I had cooked earlier in the week in the crockpot. It is surprising that something so simple can be so yummy - and nutritious! I even like it cold with some corn chips! :)
ReplyDeleteOh, and your salad with it looks great!
Rebekah,
DeleteWe really loved it . The recipe is a keeper that I will make over and over again.
This looks amazing! I pinned it and will definitely be making it soon. Thanks for sharing
ReplyDeleteI love the colorful photos that accompanied this colorful southwestern dish!
ReplyDeleteThanks. Some of them were from our last trip to Mexico
DeleteYUM! And gluten free! Yay! Can't wait to try this - it sounds perfect for my family (teens, you know how they eat!) and our schedule. And it looks like those teens of mine can even cook it up themselves on their meal making night. Perfect! Thanks for sharing this - great SRC choice.
ReplyDeleteIt is a simple recipe that your teens could probably make and enjoy
DeleteI make something similar to this called Rainbow Beans and Rice. I love the idea of turning into a baked casserole though.
ReplyDeleteLooks delicious and tasty! Great SRC choice.
ReplyDeleteHeather @ Join Us, Pull up a Chair
Looks great! I'm always a fan of simple and tasty. :)
ReplyDeleteOh. My. Gosh. That looks so yummy! I love Mexican food, and this looks like it packs delicious flavor in every single bite. I will have to try it!
ReplyDeleteLoving all things Southwestern, I'm all over this one. Great SRC choice.
ReplyDeleteLooks delicious! This is very similar to a dish that I make except we eat our with corn bread on the top. SO good and so filling!
ReplyDeleteWe're having Mexican food tonight and this looks so good to me!
ReplyDeleteJudee, thank you for submitting this great dish to LTU :)
ReplyDeleteThis looks yummy! I've never seen a similar recipe with artichokes in it.
ReplyDelete