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Easy Mexican Black Bean Casserole

Photo: Yunhee Kim; Styling: Lynn Miller
Prep time 5 mins
Cook time 6 hrs, 10 mins
Yield Serves 6


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

Nutrition Information

  • calories 398
  • fat 9 g
  • satfat 5 g
  • protein 24 g
  • carbohydrate 56 g
  • fiber 20 g
  • cholesterol 30 mg
  • sodium 982 mg

How to Make It

  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.