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.

Shrimp and Black Bean Skillet Casserole

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.

Time-Saving Tips: 

1. If possible, buy shrimp that are already peeled. All they need is a quick rinse under running water.
2. Use make-ahead black beans.

Smoked Chicken & Black Bean Enchilada Casserole

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.

Time-Saving Tips:

1. Buy and shred a store-bought rotisserie chicken.
2. Use make-ahead black and pinto beans.
3. Assemble casserole ahead of time and refrigerate for up to 24 hours before baking.

Vegetarian Black Bean & Rice Casserole

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.

Time-Saving Tips:

1. Cook rice ahead of time and refrigerate till ready to use.
2. Use make-ahead black beans.

Fresh Two-Bean Salsa

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.

The Perfect Dish

Hummus is hands down the perfect dish to enjoy during the heat of the summer — when you’re craving something cool, creamy and delicious. It’s also incredibly versatile. Sure, you can serve it as a dip with pita, crackers and fresh veggies, but it’s also wonderful in a wrap or on a sandwich, dolloped on a salad, spread on a flatbread pizza, or tossed with hot pasta. And homemade hummus tastes so much better than store-bought. Once you realize how easy it is to whip up hummus from scratch, you’ll never go back. Read on for winning tips on how to make it great.

Insider Tips for Smooth & Silky Hummus

Tip #1: Soaking

Using dried garbanzo beans (also called chickpeas) to make hummus is key. (The canned variety just won’t give you the same great flavor.) But be sure to soak your dried garbanzos overnight first. They’re tougher than other beans and take longer to soften; soaking will give you a head start and shorten cooking time.

Tip #2: Baking Soda

Once you’ve got your soaked garbanzo beans covered with fresh water and simmering in a pot on the stove, add in a bit of baking soda. Baking soda works to tenderize both the skin and the bean, helping you achieve a silkier hummus texture.

Tip #3: Cook, Cook, and Cook Some More

Chefs who know their hummus swear by cooking the garbanzos until they’re practically falling apart. So, don’t cut your cooking time short. If you’ve soaked them first, simmering till very soft should take about 1-1.5 hours.

Tip #4: Heat Helps

The best time to make your hummus is when the garbanzos have just finished cooking and are still hot. This helps with extra creaminess, as well.

Tip #5: Cooking Liquid = Liquid Gold

Before draining, reserve the garbanzo bean cooking liquid (also called aquafaba). You’ll want to use it when blending the hummus (more flavorful than adding water). And it makes as an amazingly healthy vegan alternative to dairy and eggs.

Flavor Possibilities

Now that you’re ready to get cookin’, it’s time to consider all the flavor possibilities. Purists might want to stick with our traditional Hummus recipe. But if you’re willing to experiment, we’ve come up with amazing twists on our classic recipe that add color, flavor, health benefits, and fun – all with just a few additional ingredients.

Traditional Hummus

Whether you’re making hummus for the 1st time or the 50th, this foolproof recipe will become a hands-down favorite. With just the right proportions of olive oil, lemon juice, tahini, and garlic, the texture is right on (if you follow the tips above), and the flavor is fresh and deliciously balanced. And because the recipe calls for a pound of garbanzo beans, it yields about 6 cups of hummus. Which means there’s plenty to use in the recipe variations spelled out below, or simply plenty to snack on all week long. Note: the recipe doesn’t call for refrigerating the hummus before serving, but a lot of folks like it served cool vs. warm. Your call.

Avocado Cilantro Hummus

For a gorgeous green tint, even more fresh flavor, and additional heart-healthy fat, fiber, and potassium, try adding 1 ripe avocado, 1/3 cup fresh cilantro, and 1/2 lime, juiced to 2 cups prepared hummus. Whip it up in a food processor, and voilá — you’ve got a yummy new take on a classic. For a fast snack or lunch, warm a whole wheat tortilla, spread with Avocado Cilantro Hummus, top with fresh baby spinach and shredded carrots, roll up, and enjoy.

Spicy Sweet Potato Hummus

This beautifully-tinted orange version comes together with 2 small, baked sweet potatoes, 1/2 teaspoon smoked paprika, 1/4 teaspoon of cayenne pepper, and a few shakes of Tabasco brand Chipotle Pepper Sauce (or chipotle powder). Add all to 2 cups prepared hummus and whir till blended. Adjust seasonings to your taste, and try spreading Spicy Sweet Potato Hummus on a turkey sandwich or scooping it up with tortilla chips.

Balsamic Caramelized Onion Hummus

While Balsamic Caramelized Onion Hummus is slightly more involved, the result is totally worth it. Thinly sliced onions are slowly cooked down in olive oil, along with 1 teaspoon brown sugar and 1 tablespoon balsamic vinegar, until caramelized. Then a balsamic reduction is made by simmering 1/4 cup balsamic vinegar until it’s thick and syrupy. The caramelized onions are blended in a food processor, along with 1/2 teaspoon brown sugar and 2 cups prepared hummus. For a beautiful presentation and amazing flavor, serve Balsamic Caramelized Onion Hummus topped with extra caramelized onions and a drizzle of balsamic reduction — surrounded by fancy crackers and crudités. A fabulous way to entertain friends and family!