Pescatarian Classic Black Bean Casserole
Total time1 hr 5 min
Prep time20 min
Cook time40 min
4.6(24)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 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
- 1 cup frozen corn kernels
- ½ cup low-sodium chicken broth or vegetable broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp fresh lime juice
- 3 cups tortilla chips, lightly crushed
- 2 cups shredded cheddar cheese, divided
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
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.
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