Crockpot Southwestern Black Bean Casserole

Crockpot Southwestern Black Bean Casserole

A hearty and flavorful casserole packed with black beans, corn, and spices, perfect for a comforting meal.

Servings: 6 | Cook Time: 240 minutes

Prep Time: 15 minutes | Total Time: 255 minutes

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked rice

Instructions

1. Prepare Ingredients: Combine black beans, corn, diced tomatoes, and salsa in a large bowl.
2. Mix Seasonings: Add cumin, chili powder, garlic powder, onion powder, salt, and pepper to the bean mixture and stir well.
3. Layer in Crockpot: Spread the bean mixture evenly in the bottom of the crockpot.
4. Add Rice and Cheese: Sprinkle cooked rice over the mixture and top with shredded cheddar cheese.
5. Cook: Set the crockpot to low heat and cook for 4 hours.
6. Serve: Once done, stir gently and serve warm.

Tips

• Drain and rinse canned beans to reduce sodium content.
• Use a liner in the crockpot for easy cleanup.
• Experiment with different cheese blends for varied flavors.