Spicy Black Bean and Rice Casserole with Cheddar Jalapeño Topping

Looking for a hearty and spicy vegetarian dish that packs a punch? This Spicy Black Bean and Rice Casserole with a crispy Cheddar Jalapeño Topping is the ultimate comfort food for anyone who loves a little heat. It’s a nutritious, filling, and budget-friendly dish perfect for weeknight dinners or gatherings. Loaded with black beans, rice, and a cheesy jalapeño crust, this casserole will satisfy even the most skeptical meat lovers. Let’s dive into this flavorful vegetarian bake that’s sure to become a household favorite.

Ingredients

For the Casserole:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 2 cups cooked black beans (or 1 can, drained and rinsed)
  • 2 cups cooked rice (white or brown)
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup tomato sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 1/2 cup chopped fresh cilantro

For the Cheddar Jalapeño Topping:

  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup sliced jalapeños (fresh or pickled)
  • 1/2 cup crushed tortilla chips
  • 1/4 teaspoon red pepper flakes (optional, for extra spice)

Optional Garnishes:

  • Sliced avocado
  • Fresh cilantro leaves
  • Lime wedges
  • Sour cream or Greek yogurt

Preparation

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or a light coating of olive oil.

Step 2: Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent. Add the minced garlic and diced bell pepper. Sauté for another 2-3 minutes until the bell pepper softens.

Step 3: Add Black Beans and Corn

Stir in the cooked black beans and corn kernels. Cook for about 2 minutes, allowing the flavors to meld together.

Step 4: Mix in Spices and Tomatoes

Add the diced tomatoes with green chilies, tomato sauce, cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine and let the mixture simmer for 5-7 minutes, allowing it to thicken slightly.

Step 5: Incorporate the Rice

Fold in the cooked rice and chopped cilantro. Mix until everything is evenly distributed and the rice is well coated with the tomato and spice mixture.

Step 6: Assemble the Casserole

Transfer the black bean and rice mixture into the prepared baking dish, spreading it evenly.

Step 7: Prepare the Cheddar Jalapeño Topping

In a small bowl, combine the shredded cheddar cheese, sliced jalapeños, and crushed tortilla chips. Sprinkle this mixture evenly over the casserole. For an extra kick, add a sprinkle of red pepper flakes on top.

Step 8: Bake the Casserole

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the topping is golden brown.

Step 9: Cool and Serve

Remove the casserole from the oven and let it cool for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to cut into portions.

Cooking Notes

  • Black Beans: If you’re using dried black beans, make sure to soak them overnight and cook them thoroughly before adding to the casserole.
  • Rice: Brown rice adds a nutty flavor and extra fiber, but white rice or even quinoa can be used for a different texture.
  • Adjust the Spice: For a milder version, omit the jalapeños and reduce the chili powder. For more heat, add extra jalapeños or a dash of hot sauce to the mix.

Serving Suggestions

  • Serve hot with a dollop of sour cream or Greek yogurt to balance the spiciness.
  • Pair it with a fresh green salad or steamed vegetables for a complete meal.
  • Add some avocado slices and a squeeze of lime for a burst of freshness.
  • Enjoy with a side of tortilla chips for a crunchy accompaniment.

Tips

  • Make It Ahead: You can prepare the casserole up to Step 6 and store it in the refrigerator for up to 24 hours. When ready to bake, simply add the topping and pop it in the oven.
  • Leftovers: This casserole reheats well and can be stored in an airtight container in the fridge for up to 4 days. It’s also freezer-friendly; just wrap it tightly and freeze for up to 2 months.
  • Protein Boost: For additional protein, add a can of chickpeas or some crumbled tofu to the mix.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Nutritional Information (Per Serving):

  • Calories: 320
  • Protein: 12g
  • Carbohydrates: 38g
  • Fat: 14g
  • Fiber: 8g
  • Sodium: 540mg

Conclusion

The Spicy Black Bean and Rice Casserole with Cheddar Jalapeño Topping is a delightful blend of spicy, cheesy, and savory flavors. This dish is perfect for meal prepping or feeding a crowd, and it’s versatile enough to please everyone at the table. Whether you’re a vegetarian or just looking to add more plant-based meals to your diet, this casserole is a must-try. Enjoy this easy-to-make, filling, and flavorful meal that delivers on both taste and nutrition.

 

Print
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Spicy Black Bean and Rice Casserole with Cheddar Jalapeño Topping


  • Author: Imili Johnson
  • Total Time: 50 minutes

Ingredients

Scale

For the Casserole:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 2 cups cooked black beans (or 1 can, drained and rinsed)
  • 2 cups cooked rice (white or brown)
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup tomato sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 1/2 cup chopped fresh cilantro

For the Cheddar Jalapeño Topping:

  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup sliced jalapeños (fresh or pickled)
  • 1/2 cup crushed tortilla chips
  • 1/4 teaspoon red pepper flakes (optional, for extra spice)

Optional Garnishes:

  • Sliced avocado
  • Fresh cilantro leaves
  • Lime wedges
  • Sour cream or Greek yogurt

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or a light coating of olive oil.

Step 2: Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent. Add the minced garlic and diced bell pepper. Sauté for another 2-3 minutes until the bell pepper softens.

Step 3: Add Black Beans and Corn

Stir in the cooked black beans and corn kernels. Cook for about 2 minutes, allowing the flavors to meld together.

Step 4: Mix in Spices and Tomatoes

Add the diced tomatoes with green chilies, tomato sauce, cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine and let the mixture simmer for 5-7 minutes, allowing it to thicken slightly.

Step 5: Incorporate the Rice

Fold in the cooked rice and chopped cilantro. Mix until everything is evenly distributed and the rice is well coated with the tomato and spice mixture.

Step 6: Assemble the Casserole

Transfer the black bean and rice mixture into the prepared baking dish, spreading it evenly.

Step 7: Prepare the Cheddar Jalapeño Topping

In a small bowl, combine the shredded cheddar cheese, sliced jalapeños, and crushed tortilla chips. Sprinkle this mixture evenly over the casserole. For an extra kick, add a sprinkle of red pepper flakes on top.

Step 8: Bake the Casserole

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the topping is golden brown.

Step 9: Cool and Serve

Remove the casserole from the oven and let it cool for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to cut into portions.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 320
  • Sodium: 540mg
  • Protein: 12g