Cheesy Southwest Bean Bake

Cheesy Southwest Bean Bake in a white ceramic dish on a marble countertop, topped with golden melted cheese extending close to the edges, with a section near the rim left uncovered to reveal black beans, corn, and red peppers inside, garnished with fresh cilantro. — Cheesy Southwest Bean Bake – golden melted cheese with beans and vegetables peeking through for a hearty, homemade look.

Cheesy Southwest Bean Bake is your go-to comfort food with a bold, zesty kick. Loaded with tender black beans, sweet corn, peppers, and tomatoes, all smothered in a golden blanket of melted cheddar and Monterey Jack, this dish delivers the perfect balance of creamy, spicy, and hearty. It’s quick to prepare, making it ideal for busy weeknights, yet flavorful enough to impress at casual get-togethers.

What makes this recipe shine is the Southwest-inspired spice blend—smoked paprika, cumin, chili powder, and a touch of cayenne—adding depth and warmth in every bite. Baked until bubbly and golden, it’s irresistible served with tortilla chips, rice, or wrapped in warm tortillas.

Fun fact? Black beans have been a staple in Latin American cuisine for centuries, prized for their protein and earthy flavor. Pairing them with melty cheese and vibrant veggies turns a simple pantry ingredient into a crave-worthy casserole.

Bring bold flavors to your table tonight—this Cheesy Southwest Bean Bake is comfort food done right.

Recipe Yield: 6 servings

INGREDIENTS

2 cans (15 oz each) black beans, drained and rinsed
1 cup frozen corn, thawed
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1/4 cup chopped fresh cilantro (plus extra for garnish)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup diced yellow onion
1 cup diced red bell pepper
2 tbsp olive oil
1 tbsp minced garlic
1 1/2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1/4 tsp cayenne pepper (optional, for extra heat)
1/2 tsp sea salt
1/4 tsp black pepper

INSTRUCTIONS

1. Preheat oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.

2. Sauté vegetables: In a large skillet over medium heat, warm olive oil. Add onion and red bell pepper, cooking for 5–6 minutes until softened. Stir in garlic, cumin, smoked paprika, chili powder, and cayenne pepper. Cook for 1 minute, allowing spices to bloom.

3. Add beans and corn: Stir in black beans, corn, and diced tomatoes with green chiles. Season with salt and pepper, then let simmer for 4–5 minutes to blend flavors. Remove from heat and stir in chopped cilantro.

4. Layer in dish: Spread the bean mixture evenly into the prepared baking dish. Sprinkle cheddar and Monterey Jack cheeses evenly over the top.

5. Bake until bubbly: Place in the oven for 18–20 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.

6. Garnish and serve: Remove from the oven, garnish with extra cilantro, and serve warm with tortilla chips, rice, or warm tortillas.

HELPFUL TIPS TO PERFECT THIS RECIPE

Balance the Heat: Adjust cayenne pepper to match your spice tolerance—start small, then add more after tasting the mixture before baking.
Get That Golden Top: For extra cheesy crispiness, broil for 1–2 minutes after baking, watching closely to avoid burning.
Make It a Meal: Turn this into a hearty dinner by adding cooked shredded chicken or ground turkey before baking.

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