Black Bean, Fresh Corn and Pepper Casserole
Recipes for black bean and corn casseroles don’t have to be fattening to be great tasting. Here is a recipe for an easy and meatless casserole using fresh corn, canned black beans and diced red and yellow bell peppers. While canned fire roasted diced green chiles are used, fresh seeded and chopped jalapeno peppers or poblano chiles can be substituted for an extra spice and flavor. When adding the tomatoes, remember to not drain them as the tomatoes and their juices add to the moistness of the casserole.
This recipe will make 4 to 6 servings, depending on the serving size.
Black Bean, Fresh Corn and Pepper Casserole
Ingredients
- 2 fresh sweet corn ears corn cut off (or use 1 cup frozen corn, thawed)
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced yellow onion
- 1 15- oz. can black beans drained and rinsed
- 1 15- oz. can diced tomatoes with liquid
- 1 4- oz. can fire roasted diced green chiles
- 6 corn tortillas about 6 inches in diameter
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
Instructions
- Trim the ears of corn and with a sharp knife, cut the corn kernels from the corn cobs. There will be about a cup of corn. If using frozen corn, thaw before adding to the recipe.
- In a mixing bowl, stir the red and yellow diced bell peppers, corn and yellow onions.
- Add in the drained and rinsed black beans. Do not drain the diced tomatoes; add in the diced tomatoes with the liquid. Stir in the diced green chiles. Mix until the corn and black bean mixture is well combined.
- In a 2 quart round casserole baking dish, add one third of the corn and bean mixture. Layer three corn tortillas on top. Add in another third of the corn and bean mixture over the top of the tortillas and using a spoon or spatula, make the surface even. Sprinkle the top with about half of the cheddar cheese. Layer with the final three corn tortillas, final third of the corn and bean mixture and sprinkle the top with final half of the cheddar cheese.
- Cover the top with foil and bake in a preheated 350 degree oven for about 30 minutes.
- Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and the mixture is bubbly.
- Remove from the oven. Place an amount of black bean and corn casserole onto each serving bowl. Divide the cilantro between the dishes and top each serving with some of the chopped cilantro right before serving.