Mexican Black Bean and Corn Casserole


Don’t you need a night off from cooking? Sure, we all do and this casserole is so easy to whip up from pantry staples, like corn, black beans, tomatoes. Mix in some mexican cheese and voila, you have a meatless mexican meal to serve a king.  We make this NO COOK recipe in freezer cooking class and the ladies go home and stash one in their freezer. It’s beneficial to make two casseroles; I call it “double bubble”. Eat one for dinner and freeze the other. This is an easy casserole to freeze because there is no browning meat or boiling pasta, which makes it QUICKER to throw together. So why not make three if you plan ahead and buy the ingredients? Some of you meat eaters out there might want to throw in some cooked taco meat or chicken, but it really tastes hearty without. Black beans is always a protein winner and it takes about 5 minutes to assemble!

If you plan ahead, you can thaw your convenience frozen black beans anduse your homemade taco seasoning to make a this casserole one night this week and freeze an extra for a meal later this month. Pair it with a salad and/or cheese quesadillas for the kiddos and take a night off (or 2 nights if you’ve frozen an extra).

Mexican Black Bean Casserole

Tip: Buy rarely used spices from bulk section in Earth fare. You can buy only a tablespoon or two and pay a fraction of the cost. Buy frequently used spices wholesale. It will save you a ton of money in the long run.


  • 1 can whole kernel corn, drained and rinsed or 16oz. frozen corn
  • 1 small onion, chopped or 1/2 cup sliced green onions
  • 1 Tablespoon homemade or store-bought taco seasoning
  • 1 can black beans, rinsed
  • 28 oz. can diced tomatoes, drained {or 2-14.5 oz cans}
  • 1-4 oz. can chopped green chilies
  • 8-10 small corn tortillas
  • 2 cups four cheese Mexican blend cheese
  • ¼ cup chopped cilantro, optional


  1. Preheat oven to 400 °F .
  2. Combine the first seven ingredients in a bowl and mix well.
  3. Place 2-3 tortillas in the bottom of 9×13 or crock pot.
  4. Spoon 1//2 cup of the bean mixture on top.
  5. Repeat 2-3 times more, ending with beans mixture.
  6. Top with 1/2 cup of cheese.
  7. Cover with foil and bake for 30 minutes or crock on low for 2 hours until hot and bubbly.
  8. Freezing Directions: Cover with labeled foil and freeze.Thaw for 24 hours and bake covered at 400 for 40 minutes.
  9. Serving Suggestions: Garnish with sour cream or guacamole. Serve with green salad and/or vegetable, Mexican rice, tortilla chips and salsa.
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Have you made an easy 5-minute prep dinner?


4 thoughts on “Mexican Black Bean and Corn Casserole

  1. nikki k

    Very good! My only advice for people reading the recipe would be to add a little extra cumin, garlic, etc. My husband and I both preferred a little more flavor (not necessarily spicy though). Thanks for your work on this site! I like to both be ready for meals at home, and also use meals to bless someone who has been in the hospital, had a baby, etc.

    1. admin

      Thanks, Nikki, I’ll add 1/2 teaspoon to the recipe. I know when you freeze food it needs more flavor boost from the thawing/diluting process. I appreciate your feedback!

  2. MrsJennyK

    I made two 8×8 trays of this last night. I cooked one and froze the other. It was fantastic! I used homemade taco seasoning but doubled the amount (we like a lot of flavor). I have a staunch meat-eater in the house, so I threw in some ground beef I’d browned. I saved half of the ground beef and will use it in your lasagna recipe too. Tonight we’re having your manicotti! Again, made two 8×8 trays, eating one, freezing the other. I love these freezer meals!

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