Ingredients with Measurements:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced black olives
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the black beans, kidney beans, corn, diced tomatoes, red bell pepper, green bell pepper, onion, garlic, chili powder, cumin, paprika, salt, and black pepper.
3. Transfer the mixture to a 9x13 inch baking dish.
4. Sprinkle the shredded cheddar cheese on top of the mixture.
5. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and sprinkle the chopped cilantro and sliced black olives on top.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 275
- Fat: 9g
- Carbohydrates: 35g
- Protein: 14g
- Fiber: 10g
- Sugar: 5g
Substitutions for ingredients:
- You can use any type of beans you prefer, such as pinto beans or navy beans.
- You can use any type of cheese you prefer, such as Monterey Jack or pepper jack.
- You can use fresh or frozen corn instead of canned corn.
Variations:
- Add cooked ground beef or shredded chicken to the mixture for a meatier version.
- Use different types of bell peppers, such as yellow or orange, for a colorful dish.
- Add a can of diced green chilies for extra flavor.
Tips and tricks:
- Make sure to drain the canned ingredients well to avoid a watery casserole.
- You can make this recipe ahead of time and refrigerate it until ready to bake.
- Serve with tortilla chips or warm tortillas on the side.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve in individual bowls and top with additional cheese and cilantro.
Garnishes:
- Top with sour cream, guacamole, or salsa.
Pairings:
- Serve with a side of Mexican rice or a green salad.
Suggested side dishes:
- Mexican rice
- Green salad
- Tortilla chips
Troubleshooting advice:
- If the casserole is too watery, drain the canned ingredients well before mixing them together.
Food safety advice:
- Make sure to cook the casserole to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Mexican cuisine is known for its use of beans, corn, and spices, which are all featured in this recipe.
Flavor profiles:
- This Mexican Bean Casserole is savory, spicy, and slightly sweet from the corn.
Serving suggestions:
- Serve hot as a main dish or as a side dish to your favorite Mexican meal.
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Region: Mexican