Mexican black bean casserole
You guys always seem to love Mexican food as much as I do (and by ‘Mexican food’, I mean the almost entirely inauthentic TexMex kind of food). My slow cooker burrito bowls are one of my most popular recipes ever. But, it’s been a while since I got my bean on (…that wasn’t meant to sound like a euphemism), so I thought it was time for another Mexican recipe.
I suppose this black bean casserole is similar to a burrito bowl in many ways, but it’s lighter on the rice and heavier on the beans. Plus you get a crispy, cheesy topping – which has got to increase its appeal by at least three times, no?
This black bean casserole is nice and easy to make, as all of my recipes are. The only thing that needs pre-cooking is the rice – I used brown rice, so I could justify having an entire bar of chocolate for dessert. Once you’ve cooked that (the rice, not the chocolate), just mix everything together in a big bowl, then bake it. If you want a one-pan dinner – I salute your laziness – you could use leftover rice instead, and mix it all together right there in the casserole dish.
Feel free to throw some extra veggies in there as well, if you like. I added red and green peppers, tomatoes and sweetcorn, because I can currently stomach those, just about! But you can add whatever else you fancy. I’d just say that if you’re using any particularly hard veggies or anything that needs to be cooked quite thoroughly, you might need to pre-cook them before adding them to the casserole.
Then just serve your black bean casserole alongside some sliced avocado, salad, or a dollop of sour cream (or all three!), and you’re good to go.
Mexican black bean casserole
- 100 g uncooked brown rice (~ 1/3 cup)
- 1 yellow pepper, diced
- 1 green pepper, diced
- ~ 10 cherry tomatoes, halved or quartered
- 2 x 400g tins black beans, drained but not rinsed (480g, or ~ 2 1/2 cups, in total when drained)
- 160 g sweetcorn kernels (~ 1 cup)
- 2 tsp smoked paprika
- 1 tsp chilli powder (hot or mild)
- 1/2 tsp ground cumin
- Black pepper
- 100 g cheddar cheese, grated (~ 1 cup when grated)
- To serve : fresh coriander, cilantro, squeeze of lime, avocado, sour cream, etc. (optional)
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Boil the brown rice in plenty of water until cooked to your liking (around 20 minutes), stirring regularly. Drain, and add to a large mixing bowl.
- Add all of the remaining ingredients to the bowl, except for the cheese, and mix well. Transfer to a suitably sized casserole dish.
- Sprinkle the grated cheese over the top, and bake for around 45 minutes. If you'd prefer gooey cheese rather than crispy cheese, cover the casserole loosely in foil before baking.
- Serve with your choice of toppings.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.