Hearty Black Bean Casseroles Bring Fall Flavor
Comfort food casseroles. Everyone loves them, and they make for easy, one-pot, delicious weeknight dinners — especially when they can be prepped ahead of time and baked or cooked when you’re ready to feed your folks. They’re great time-saving meals for the back-to-school rush and can be quickly re-heated after weekly sports practices and soccer games.
These warm, hearty, casserole recipes are perfect for fall and feature favorite southwestern-style flavors and ingredients like black beans, pinto beans, corn, cilantro, green onions, rice, rotisserie chicken, shrimp, and more. By incorporating beans, we’ve not only upped the flavor factor, we’ve increased the protein and fiber in each dish — a real win-win.
Time-Saving Meal Prep:
Make-Ahead Beans – The key to making these recipes super convenient is to cook batches of beans in advance, then refrigerate or freeze them in portioned storage bags — so that they’re ready to use when you’re putting together a recipe. You might be tempted to used canned beans, but there are so many advantages to using dried beans, and they’re more convenient than you think! Plus, a 1-pound package of Camellia Brand dried beans is a much better value, yielding about 5-6 cups of cooked beans.
The bright, fresh flavors of this simple dish appeal to everyone! The combination of shrimp, lime juice, cilantro, and green onions pairs perfectly with black beans and Jasmine rice, and the recipe works well served hot or at room-temperature. It’s also lean and heart-healthy! Prep your ingredients ahead of time, and the recipe comes together quickly and easily in one large skillet. And if you have any leftovers (it’s so good, you might not), stuff the extra mixture into vine-ripened tomatoes and serve chilled for a lovely lunchtime meal.
- If possible, buy shrimp that are already peeled. All they need is a quick rinse under running water.
- Use make-ahead black beans.
This is a perfect, crowd-pleasing, make-ahead dish that’s hearty, filling, and flavorful. Faster and easier than rolling and stuffing individual enchiladas, this casserole comes together in a 13×9 baking dish by creating layers of a chicken and bean mixture, a sour cream and enchilada sauce mixture, corn tortillas, and cheese. Whether you’ve got a big family to feed, or you’re gearing up for a casual weekend gathering with friends, this is an awesome recipe to put on the menu.
- Buy and shred a store-bought rotisserie chicken.
- Use make-ahead black and pinto beans.
- Assemble casserole ahead of time and refrigerate for up to 24 hours before baking.
This colorful, satisfying vegetarian dish is excellent either on its own with a green salad, or as a side dish to grilled meat, chicken, or seafood. Featuring beans, corn, rice, diced green bell pepper, chopped red onion, cream cheese, and various seasonings, it’s a versatile casserole that comes together quickly and also makes a great taco filling. Does your family do taco night? Fill warmed tortillas with the mixture, and let everyone top their own tacos with shredded cabbage or lettuce, salsa, cheese, and sour cream.
- Cook rice ahead of time and refrigerate till ready to use.
- Use make-ahead black beans.
Wondering what to do with all those leftover beans and vegetables? While this delicious salsa recipe isn’t a casserole, it is a tasty way to use them all up. With both black and pinto beans, corn, vegetables, cilantro, and lime juice, the dish can be thrown together easily. For best results, make it at least 12 hours before serving, allowing the flavors to meld in the refrigerator. Then serve with tortilla chips, as a taco filling, or as a cold or room-temperature topping for grilled fish or chicken.