This cheesy black bean casserole is the ultimate comfort food. With layers of black beans, ooey-gooey cheese, and a hint of spice, it's a dish that will satisfy your cravings. Perfect for weeknight dinners or potluck parties, this recipe is quick, easy, and sure to be a crowd-pleaser. Serve it as a main dish or as a side, and watch everyone ask for seconds. This casserole is packed with flavors, and the combination of beans and cheese makes it a protein-rich and satisfying meal.
Ingredients
- 2 cans black beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup crushed tortilla chips
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced black olives
- Sour cream, for serving
- Sliced avocado, for serving
Directions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat some oil over medium heat. Add the diced onion, minced garlic, bell pepper, and jalapeno pepper. Sauté until the vegetables are softened.
- Add the drained and rinsed black beans to the skillet. Stir in the cumin powder, chili powder, paprika, salt, and black pepper. Cook for a few more minutes, until the flavors are well combined.
- Spread half of the black bean mixture in the bottom of a 9x13-inch baking dish. Sprinkle half of the shredded cheddar cheese on top. Repeat the layers with the remaining black bean mixture and cheese.
- Cover the casserole with aluminum foil and bake for 25 minutes. Remove the foil and sprinkle the crushed tortilla chips over the cheese. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish the casserole with chopped fresh cilantro and sliced black olives.
- Serve the cheesy black bean casserole hot, with a dollop of sour cream and freshly sliced avocado on top.
