A hearty, flavor-packed vegetarian bake with black beans, veggies, spices, and melty cheese—perfect for weeknights or meal prep.
🛒 Ingredients (Serves 4–6)
- 2 cans (15 oz each) black beans, drained & rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup salsa (mild or spicy)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt & black pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup cooked rice or quinoa (optional, for extra bulk)
- 1 tablespoon olive oil
Optional toppings
- Fresh cilantro
- Sliced jalapeños
- Avocado or sour cream
👩🍳 Instructions
- Preheat oven
Set to 180°C (350°F) and grease a baking dish. - Sauté veggies
- Heat oil in a pan
- Cook onion, garlic, and bell pepper until softened
- Mix filling
- Add black beans, corn, salsa, spices, salt, and pepper
- Stir well and simmer 3–5 minutes
- Assemble casserole
- Transfer mixture to baking dish
- Stir in rice/quinoa (if using)
- Top with shredded cheese
- Bake
Bake for 20–25 minutes until hot and bubbly - Serve
Garnish with cilantro, jalapeños, or avocado
🍽️ Serving Ideas
- Serve with tortilla chips or warm tortillas
- Pair with a fresh salad
- Use as a filling for wraps or burritos
🧮 WW Points Estimate
- ~3–6 points per serving (depends on cheese & rice)
🔄 Ways to Lighten It Up
- Use reduced-fat cheese
- Skip rice or use cauliflower rice
- Add more veggies to stretch servings
❓ FAQs
Can I make it vegan?
Yes 👍
- Skip cheese or use plant-based cheese
Can I make it ahead?
- Yes, assemble and refrigerate up to 24 hours
Can I freeze it?
- Yes, freezes well up to 2–3 months
Can I add protein?
- Add ground turkey, chicken, or tofu
💡 Tips
- Add a squeeze of lime before serving for brightness
- Use fire-roasted salsa for extra flavor
- Sprinkle crushed tortilla chips on top for crunch