Cheesy Southwestern Black Bean Bake – If you’re craving comfort food with a twist, this Cheesy Southwestern Black Bean Bake is exactly what you need! Picture layers of black beans, melty Cheddar, and zesty salsa all wrapped up in soft tortillas and seasoned with warm spices. It’s easy, it’s cheesy, and it’s loaded with that Tex-Mex flavor we all love. Perfect for those busy nights when you want something tasty but low-fuss.
The first time I made this, I had no idea it would become such a hit with my family! I was just looking for something quick to throw together, but my husband and kid were both hooked from the first bite. My husband went back for seconds, raving about the cheesy, spicy layers, and my little one was all in for the “bean lasagna” (their words!). Now, it’s one of our go-to dinners when we want something cozy but with a little Southwestern flair.
What makes this Cheesy Southwestern Black Bean Bake truly special?
This dish is the ultimate mix of cheesy, hearty, and zesty! You’ve got layers of soft tortillas that soak up the flavors, plus black beans for a filling, protein-packed base. And then there’s the cheese—melted to perfection and tying all the layers together in gooey, delicious bites. It’s the kind of recipe that feels special enough for a gathering but is simple enough for a regular weeknight. And who doesn’t love a dish that’s this easy to customize?
What You Need To Make This Cheesy Southwestern Black Bean Bake Recipe?
Black Beans: These are the heart of the dish! They add protein and a nice, hearty texture that makes this bake super filling. Canned black beans are perfect here—just drain them well so things don’t get too watery.
Olive Oil: You just need a bit to sauté the onions and garlic, giving them a richer, slightly caramelized flavor. It’s a small step, but it makes a big difference in taste.
Onion and Garlic: These are the flavor builders! The onion softens and sweetens as it cooks, while the garlic brings that savory, warm kick that makes the whole dish smell amazing.
Broth: Just a splash to keep the beans from drying out. You can go with vegetable broth to keep it vegetarian or use chicken broth if you want a bit more richness.
Cumin: This spice is a must for any Southwestern dish! It adds that earthy, slightly smoky flavor that ties everything together and gives the dish its signature warmth.
Flour Tortillas: Think of these like layers in a casserole. They soak up the flavors and add a soft, satisfying texture to each bite. Corn tortillas work too, especially if you’re looking for a gluten-free swap!
Salsa: Choose a salsa you love because it adds a lot of flavor. Go for mild, medium, or hot depending on how much heat you want—it’s all about what makes you happy.
Cheddar Cheese: The star of the show! Cheddar melts beautifully and adds that sharp, tangy goodness we all crave. More cheese means more comfort, so don’t hold back!
Steps To Make Cheesy Southwestern Black Bean Bake:
Preheat the oven to 375°F. Give an 8×8-inch baking dish a quick spray with nonstick, so nothing sticks. Set it aside for later.
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Sauté the onion and garlic: In a medium skillet, heat up the olive oil over medium heat. Add the diced onion and let it cook until it softens, about 4 minutes. Then, toss in the garlic and cook for another minute until it’s nice and fragrant.
Add the beans and broth: Stir in the black beans and a little broth. Let it simmer for about 3 minutes, then take it off the heat. Add the cumin, black pepper, salt, and cilantro, and give it all a good stir.
Layer it up: Cut the tortillas in half so they fit better in the dish. Place a single layer of tortillas on the bottom of the baking dish. Spread a quarter of the black bean mixture over the tortillas, then add a layer of salsa and a layer of cheese. Keep layering until you’ve used everything up, making sure the top layer is nice and cheesy.
Bake: Cover the dish tightly with foil and bake for about 20 minutes until the cheese is melted and bubbly. Take off the foil and bake for another 10 minutes to let the cheese get a little golden.
Let it rest: Give the bake a few minutes to cool before serving so it holds together better. Then dig in and enjoy!
Tip:
For a truly flavorful Cheesy Southwestern Black Bean Bake, use a salsa that you absolutely love! The salsa is a major flavor player here, so whether you go with mild, medium, or hot, it’ll set the tone for the whole dish. And here’s a little trick: if you want even more depth of flavor, try using a fire-roasted salsa—it brings a subtle smokiness that takes the dish to the next level. Also, be sure to drain those black beans well to avoid a soggy bake. Finally, for a little extra color and flavor, sprinkle some fresh cilantro or green onions on top right before serving. It adds a brightness that really makes a difference!
Frequently Asked Questions:
Can I add extra toppings?
Absolutely! This dish is perfect for toppings. Try adding sliced avocado, a dollop of sour cream, some jalapeño slices for heat, or even a sprinkle of crumbled Cotija cheese. It’s all about personalizing it to your taste!
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge. They’ll keep well for about 3 days. To reheat, pop a portion in the microwave or warm it in the oven at 300°F until heated through.
Can I make this dish ahead of time?
Definitely! You can assemble the entire dish, cover it with foil, and keep it in the fridge for up to 24 hours before baking. When you’re ready to serve, just pop it into the oven as directed, though you may need to add a few extra minutes since it’ll be starting cold. It’s perfect for prepping in advance, so you can have a delicious meal ready to go without any last-minute hassle!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Southwestern Black Bean Bake
Ingredients
- 2 cans 15 ounces each black beans, drained
- 2 tbsp olive oil
- 1/2 white onion finely diced
- 3 garlic cloves minced
- 1/2 c vegetable or chicken broth
- 1 tsp cumin
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 c fresh cilantro chopped
- 4 flour tortillas
- 12 ounces salsa
- 1 1/2 c grated Cheddar cheese
Instructions
- Preheat your oven to 375°F and give an 8x8-inch baking dish a quick spray with nonstick to keep everything from sticking. Set it aside for now.
- In a medium skillet, heat up the olive oil over medium heat. Add the diced onion and cook for about 4 minutes until it’s softened. Toss in the garlic and let it cook for another minute, just until it’s fragrant.
- Stir in the black beans and broth, and let everything simmer for about 3 minutes. Turn off the heat, then mix in the cumin, pepper, salt, and chopped cilantro to add some Southwestern flavor.
- Cut the tortillas in half, and use them to create a layer on the bottom of the baking dish. Spoon on a quarter of the black bean mixture, then add a layer of salsa and a sprinkle of cheese. Keep layering like this, making sure to finish with a nice cheesy layer on top.
- Cover the dish tightly with foil and bake for 20 minutes, until the cheese is melty and bubbly. Remove the foil and bake for another 10 minutes to let the top get golden and a little crisp.
- Let it rest for about 5 minutes before digging in. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
