Three-Bean Mexican Casserole

Name: Three-Bean Mexican Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) pinto beans, drained and rinsed; 1 cup corn kernels; 1 can (14.5 oz) diced tomatoes; 1 cup salsa; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; Salt and pepper to taste; 1 1/2 cups shredded cheddar cheese; 1/4 cup chopped fresh cilantro; 1 lime, cut into wedges

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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This Three-Bean Mexican Casserole is a hearty, flavor-packed dish that's perfect for any night of the week. It's loaded with nutritious beans and vibrant veggies, making it a wholesome yet satisfying meal. Plus, it’s all about those bold Mexican flavors that we all love.

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Ingredients for Three-Bean Mexican Casserole

Olive oil is the base for sautéing, adding a nice richness. Onion and garlic set the stage with their aromatic flavors. Colorful red and green bell peppers add sweetness and crunch. Our trio of beans — black beans, kidney beans, and pinto beans — provide a hearty protein and fiber boost. Corn kernels offer a pop of sweetness, while diced tomatoes and salsa bring in that fresh, tangy kick. Cumin, chili powder, and smoked paprika create a smoky, spicy depth, and finally, cheddar cheese melts into gooey perfection on top. Finish it all off with fresh cilantro and lime wedges for a burst of freshness.

Tips & Tricks

If you like extra heat, add a chopped jalapeño with the peppers.
Use fresh corn when in season for an even sweeter taste.
Make it vegan by omitting the cheese or using a vegan alternative.

Serving Suggestions

This casserole pairs beautifully with a simple green salad to keep things light. You can also serve it with warm tortillas or over a bed of rice for a more filling meal. A dollop of sour cream or a sprinkle of crumbly queso fresco would make it even more indulgent.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?: Yes, about 2 cups of chopped fresh tomatoes will work well.
How long will leftovers last?: Stored in an airtight container, they’ll last about 3-4 days in the fridge.
Can I freeze this casserole?: Absolutely! Make sure it’s cooled completely before wrapping tightly and freezing for up to 2 months.

Three-Bean Mexican Casserole Recipe Walkthrough

First things first, preheat your oven to 375°F (190°C). You'll want it hot and ready to go once you've assembled everything. Now, grab your large skillet and heat up that olive oil over medium heat. Toss in the chopped onion and minced garlic, and let them sauté until the onion is nice and translucent — about 5 minutes should do the trick.

Next, add in the red and green bell peppers. Cook them for another 5 minutes until they start to soften up. You’re building layers of flavor here, so let them get cozy with the onions and garlic.

Now for the beans. Stir in the black beans, kidney beans, and pinto beans. Mix them well so everything gets evenly distributed.

Add the corn, diced tomatoes, and salsa. Stir it all together, and then season with cumin, chili powder, smoked paprika, salt, and pepper. Let this simmer for about 10 minutes. You want those flavors to meld together beautifully.

Once your mixture is ready, transfer it to a 9x13 inch casserole dish, spreading it out evenly. Top it all off with the shredded cheddar cheese, making sure it covers the entire surface.

Pop the dish into your preheated oven and bake for 20 minutes. You’re looking for that cheese to be melted and bubbly. Once done, let it cool slightly, sprinkle on the chopped cilantro, and serve with lime wedges for some zesty freshness.

Why You'll Love This Recipe

Quick and easy — ready in under an hour.
Perfect for meal prep — tastes even better the next day.
Vegetarian-friendly but hearty enough for meat lovers.
Packed with protein and fiber from three types of beans.
Customizable — spice it up or keep it mild.

Ingredients

1 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 cup corn kernels

1 can (14.5 oz) diced tomatoes

1 cup salsa

1 tsp cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and pepper to taste

1 1/2 cups shredded cheddar cheese

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. Add the red and green bell peppers to the skillet and cook for another 5 minutes until they start to soften.

4. Stir in the black beans, kidney beans, and pinto beans. Mix well to combine.

5. Add corn, diced tomatoes, and salsa to the skillet, stirring to incorporate.

6. Season with cumin, chili powder, smoked paprika, salt, and pepper. Let the mixture simmer for 10 minutes.

7. Transfer the bean mixture to a 9x13 inch casserole dish. Sprinkle shredded cheddar cheese evenly over the top.

8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

9. Remove from the oven and let it cool slightly before garnishing with chopped cilantro and serving with lime wedges.

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