Easy Mexican Black Bean Casserole

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