Corn and Black Bean Mexican Casserole Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 4 roma tomatoes
  • 1 onion, quartered
  • 3 garlic cloves, peeled
  • 1 jalapeño
  • 2 ears fresh corn, kernels removed from cobs
  • 1 tablespoon canola oil, plus more, for greasing
  • ½ cup chopped cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 (15-ounce) can black beans, drained and rinsed
  • 8 (6-inch) corn tortillas
  • 8 ounces shredded Mexican-blend cheese
Directions
  1. Preheat the oven to 400 F.
  2. Line two baking sheets with aluminum foil.
  3. Arrange the tomatoes, onion, garlic, and jalapeño on one baking sheet.
  4. Roast for 20–25 minutes, until charred. Let cool slightly.
  5. Meanwhile, toss the corn kernels with 1 tablespoon canola oil and spread them on the other baking sheet.
  6. Roast for 10–15 minutes, stirring halfway, until lightly charred.
  7. Blend the roasted vegetables from the first sheet pan with the cilantro, lime juice, cumin, and salt.
  8. Mix the black beans with the roasted corn in a small bowl.
  9. Grease a 9-inch baking dish.
  10. Add 2 tortillas to the bottom of the pan, then layer on ½ cup of the black bean-corn mix, ⅓ cup of the salsa, and ⅓ cup cheese. Repeat the layers 2–3 times, until you run out of salsa and have used three-fourths of the corn mixture and cheese.
  11. Top with the remaining cheese and corn mix.
  12. Lower the oven temperature to 375 F.
  13. Transfer the casserole dish to the oven and bake for 25–30 minutes, until the casserole is hot and the cheese melts. Let stand for 5 minutes.
  14. Garnish with chopped tomato, chopped cilantro, and sliced jalapeños, if desired.