What type of beans work best in this dish?

Black beans are the traditional choice but pinto beans can be used as a substitute for a different flavor and texture.

Can I use fresh corn instead of frozen?

Yes, fresh corn kernels can be substituted. Simply sauté them slightly before adding to the bean mixture.

Adding jalapeños or opting for a spicy salsa will increase the heat level without altering the main flavors.

Use plant-based cheese alternatives to keep this dish vegan while maintaining a cheesy texture and flavor.

Reheat covered in the oven at 350°F until warmed through to keep layers intact and cheese melty.

Yes, assemble the casserole and refrigerate before baking. Add extra baking time if cooking straight from the fridge.

A fast, hearty, and flavorful vegetarian casserole layered with black beans, corn, tortillas, salsa, and cheese (perfect for busy weeknights)

This casserole has been my go-to for hectic nights when I want something wholesome (but don't want to spend hours in the kitchen)

Vegetables: 1 cup frozen corn kernels (thawed), 1 small red onion (finely chopped), 1 red bell pepper (diced), 2 cloves garlic (minced)
Beans: 2 (15 oz/400g) cans black beans (drained and rinsed)
Sauces & Dairy: 2 cups salsa (mild or spicy, as preferred), 2 cups shredded Mexican blend cheese (or cheddar/Monterey Jack)
Tortillas: 8 small corn tortillas
Spices & Seasonings: 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, 1/4 tsp freshly ground black pepper
Garnishes (optional): 1/4 cup chopped fresh cilantro, 1 avocado (sliced), lime wedges

Prepare Oven & Dish:: Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch (23x23 cm) baking dish.
Cook Vegetables:: Heat a large skillet over medium heat. Add onion and bell pepper, sauté for 3, 4 minutes until softened. Add garlic and cook for another 30 seconds.
Add Beans & Spices:: Stir in corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 2, 3 minutes until heated through. Remove from heat.
Layer the Casserole:: Spread 1/2 cup salsa on bottom of baking dish. Layer 4 tortillas over salsa (tearing as needed to cover bottom).
Add Filling & Cheese:: Spoon half bean and corn mixture over tortillas, then top with 3/4 cup salsa and 1 cup shredded cheese.
Repeat Layers:: Add remaining tortillas, bean mixture, another 3/4 cup salsa, and remaining cheese.
Bake:: Cover with foil and bake 15 minutes. Remove foil and bake additional 10 minutes until cheese is bubbly and golden.
Rest & Garnish:: Let rest 5 minutes before slicing. Garnish with cilantro, avocado, and lime (if desired).

My family loves gathering around the table for this casserole—it always disappears quickly (and is easy for kids to help assemble)

Pair with a simple green salad or rice to make the meal even more satisfying

Add jalapeños, use spicy salsa, or toss in extra veggies for different flavors

Each serving has approximately 420 calories, 14 g fat, 55 g carbohydrates, and 19 g protein

Enjoy this quick, crowd-pleasing dinner—great for leftovers and busy schedules!

→ What type of beans work best in this dish?: Black beans are the traditional choice but pinto beans can be used as a substitute for a different flavor and texture.
→ Can I use fresh corn instead of frozen?: Yes, fresh corn kernels can be substituted. Simply sauté them slightly before adding to the bean mixture.
→ How can I make this dish spicier?: Adding jalapeños or opting for a spicy salsa will increase the heat level without altering the main flavors.
→ Is this casserole suitable for a vegan diet?: Use plant-based cheese alternatives to keep this dish vegan while maintaining a cheesy texture and flavor.
→ What is the best way to reheat leftovers?: Reheat covered in the oven at 350°F until warmed through to keep layers intact and cheese melty.
→ Can I prepare this in advance?: Yes, assemble the casserole and refrigerate before baking. Add extra baking time if cooking straight from the fridge.