Texas Black Bean Casserole
As Scramble recipe tester Alice Clark’s children said, “This dinner rocks!” If your family doesn’t like spicy food, be sure to use a mild salsa when making this Southwestern casserole. Add cooked ground beef, turkey, or canned tuna with the beans for a heartier meal.
- 1 Tbsp. canola or vegetable oil
- 1 yellow onion chopped
- 2 cups corn kernels, frozen or fresh, thawed if frozen
- 1/3 cup pitted black or green olives chopped
- 15 oz. vegetarian refried beans (or use 1 1/2 cups home-made refried beans for every 15 oz. can)
- 15 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
- 3 - 4 cups tortilla chips (use wheat/gluten-free, if needed)(store bought or homemade), enough to cover the bottom of the baking dish
- 15 oz. salsa (look for brands with no sugar added),
- 1 cup shredded Pepper Jack or Cheddar cheese
- Preheat the oven to 375 degrees. In a heavy skillet, heat the oil over medium heat. Sauté the onions until they are translucent, about 5 minutes, stirring occasionally.
- Add the corn to the onions. Remove the skillet from the heat and stir in the olives.
- In a medium bowl, combine the refried beans and black beans.
- To assemble the casserole, spray a 9 x 13-inch baking dish with nonstick cooking spray and line the bottom of the dish with tortilla chips, breaking them up a little with your hands.
- Spread the beans over the chips, and top the beans with the onion mixture. Pour the salsa over everything, and top it with the cheese. (At this point you can cover and refrigerate the casserole for up to 12 hours.)
- Bake the casserole, covered with foil (spray the foil with nonstick cooking spray if it will rest against the cheese), for 30 - 35 minutes until the cheese is bubbly.
- Then uncover the casserole and bake it 5 - 10 minutes more until the edges begin to brown. Serve it immediately or refrigerate it for up to 3 days.
Slow Cooker Directions
- Swirl the oil in the bottom of the slow cooker, then break the tortilla chips directly into the slow cooker. In a separate bowl, combine the onions, corn, olives, and both types of beans. Once well combined, spread the mixture over the tortilla chips, then top with salsa. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. Top it with the cheese during the last 30 minutes of cooking. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Chop the onion and the olives, thaw the corn if using frozen, combine the refried beans and black beans, shred the cheese if necessary and refrigerate, assemble and refrigerate the dish, or fully prepare and refrigerate the dish. Scramble Flavor Booster: Use spicy salsa and the Pepper Jack cheese, and serve it with hot pepper sauce, such as Tabasco. Tip: Olives may come in small packages, but they are loaded with nutrients including heart-healthy monounsaturated fat and vitamin E. They are also low in calories, so you get a lot of nutrition without weighing yourself down. Keep in mind however, that olives can be high in sodium, so watch your portion sizes. Nutritional Information Per Serving (% based upon daily values): Calories 310, Total Fat: 10g, 15%; Saturated Fat: 3g, 16%; Cholesterol: 15mg, 5%; Sodium: 1030mg, 43%; Total Carbohydrate: 43g, 14%; Dietary Fiber: 9g, 37%; Sugar: 8g; Protein: 12g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!