Easy Mexican Black Bean Casserole

Easy Mexican Black Bean Casserole Recipe
Photo: Yunhee Kim; Styling: Lynn Miller

Recipe Time

Prep: 5 Minutes
Cook: 6 Hours, 10 Minutes

Nutritional Information

Calories 398
Fat 9 g
Satfat 5 g
Protein 24 g
Carbohydrate 56 g
Fiber 20 g
Cholesterol 30 mg
Sodium 982 mg


16 ounces dried black beans, rinsed and drained
1 16-oz. jar salsa, plus extra for serving, optional
6 ounces shredded Cheddar or Monterey Jack
Tortilla chips for serving, optional


1. Stir together beans, 4 cups water and salsa, if using, in slow cooker. Cover and cook on high until liquid is absorbed and beans are soft, 4 to 6 hours.

2. Season with salt. Sprinkle cheese over beans, cover and continue to cook until cheese is melted, 5 to 10 minutes. Spoon into bowls, top with additional salsa and serve with tortilla chips, if desired.


November 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note