Fructose Free Classic Black Bean Casserole

Total time1 hr 5 min

Prep time20 min

Cook time40 min

4.6

(24)

Fructose Free Classic Black Bean Casserole

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 tbsp olive oil
1 medium yellow onion, diced
1 medium red bell pepper, diced
Ingredient note
Red and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
1 medium green bell pepper, diced
4 cloves garlic, minced
1 jalapeño, seeded and minced (optional)
Ingredient note
Jalapenos are low in fructose in small amounts, and this recipe stays within about one small pepper per serving, so it is likely Low Fructose. If you prefer to always avoid fresh jalapeno, please tap it and change its rating to Red.
2 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, drained
Ingredient note
Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
1 cup frozen corn kernels
½ cup low-sodium chicken broth or vegetable broth
1 tbsp fresh lime juice
3 cups tortilla chips, lightly crushed
2 cups shredded cheddar cheese, divided

For serving

¼ cup sour cream (optional)
2 tbsp fresh cilantro, chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!