introduction
This Southwest Black Bean Casserole is simple, warm, and full of flavor. It uses lean turkey, black beans, peppers, and cheese for a tasty meal that feeds a few people. If you like easy bean dishes, try a similar idea in a butternut squash wrap with black beans for a quick lunch.
why make this recipe
This recipe is fast, uses pantry staples, and makes a filling meal. It is good for weeknights, potlucks, or when you want a warm, spicy dish without much work.
how to make Southwest Black Bean Casserole
Cook the turkey and vegetables, mix beans and broth, mash some beans, layer in a baking dish, and bake until cheese melts and top is light brown. Let it rest before serving so it firms up.
Ingredients :
- 1/2 lb. ground extra lean turkey
- 1 chopped onion
- 1 jalapeno pepper, seeds and ribs removed, diced
- 1 red pepper, chopped
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground red pepper
- 5 garlic cloves, minced
- 2/3 cup low-sodium chicken broth
- 2 (15 oz) cans black beans, rinsed and drained
- 1 to 2 chopped seeded tomatoes
- 1/4 cup crumbled bacon
- 1/2 cup (2 oz) shredded Monterey Jack cheese
- 1/4 cup thinly sliced green onions
Directions :
- Preheat oven to 425F.
- Heat a large nonstick skillet over medium-high heat.
- Add ground turkey and a handful of the onions to the pan.
- Saute until the meat is browned.
- Remove the turkey and set it aside.
- Coat the pan with cooking spray.
- Add the remaining onion, red pepper, and jalapeno and saute for 4 minutes, stirring occasionally.
- Add salt, cumin, ground red pepper, and garlic.
- Saute for 1 minute, stirring constantly.
- Add a tablespoon or two of water if things start to stick.
- Stir in the chicken broth and black beans.
- Bring the mixture to a boil and cook for 5 minutes.
- Mash the beans to your desired consistency.
- Spoon the mixture into an 8-inch square baking dish coated with cooking spray.
- Top with the cooked turkey, crumbled bacon, chopped tomato, and shredded cheese.
- Bake at 425F for 30 minutes or until lightly browned.
- Top with sliced green onions and let cool for at least 10 minutes.
- Serve with sour cream, tortilla chips, on tacos, on a salad, or eat it plain.
how to serve Southwest Black Bean Casserole
Cut into squares and serve warm. Add a dollop of sour cream, extra green onions, or tortilla chips on the side. You can spoon it on tacos or over a salad for a different meal.
how to store Southwest Black Bean Casserole
Cool completely, cover, and store in the fridge for up to 4 days. Reheat in the oven at 350F until warm or microwave in short bursts. You can freeze leftovers in a sealed container for up to 2 months; thaw in the fridge before reheating.
tips to make Southwest Black Bean Casserole
- Use low-sodium broth to control salt.
- Remove seeds from the jalapeno for less heat.
- Mash only some beans to keep texture.
- Let the casserole cool a little so it sets and slices cleanly.
- Use cooked rotisserie turkey or chicken if you want to skip browning meat.
variation (if any)
Make it vegetarian by leaving out the turkey and bacon and adding extra vegetables like corn or zucchini. Swap Monterey Jack for cheddar or pepper jack for more heat.
FAQs
Q: Can I use ground beef instead of turkey?
A: Yes. Brown ground beef and drain excess fat before using.
Q: Is this dish spicy?
A: It is mildly spicy from the jalapeno and ground red pepper. Remove the jalapeno or seeds to make it milder.
Q: Can I make this ahead of time?
A: Yes. Assemble and refrigerate, then bake when ready. Add a few extra minutes if baking from cold.
Q: Can I use canned tomatoes with juice?
A: Use drained chopped tomatoes for best texture, or drain canned tomatoes before adding.
Conclusion
For another take on black bean meals and ideas, see the Southwest Black Bean Casserole Recipe – Pinch of Yum.