Mexican Black Bean Casserole

Mexican Black Bean Casserole

Mexican Black Bean Casserole

Anaheim peppers are flavorful but mild. They are green and measure around 7 inches long. I use Guerrero brand corn tortillas. Be sure to cut the peppers and tomatoes small as indicated so they cook through. - Jenny Jones

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Makes: 4-5 servings

Mexican Black Bean Casserole


  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 large clove of garlic, minced
  • 1 Anaheim pepper seeded & chopped in 1/4" pieces (about 2/3 cup)
  • 1 cup bell pepper, seeded and chopped in 1/4" pieces (I use yellow)
  • 2 tomatoes, cut into 1/2" pieces (about 3/4 pound) SEE NOTE BELOW
  • 1/2 teaspoon salt + pepper to taste

  • 15 ounce can black beans, drained & rinsed
  • 9 soft corn tortillas - five-inch size
  • 6 ounces Monterey jack cheese (or a mix of Jack & Cheddar) shredded by hand


  1. Preheat oven to 375° F.
  2. Grease a 2 1/2 quart glass baking dish. (mine is 7 x 9" pyrex)
  3. Heat oil and saute onions, garlic, Anaheim and bell pepper over medium-high heat for 3 minute.
  4. Add tomatoes & their juice, salt & pepper. Cook, uncovered, for 2 minutes.
  5. Stir in black beans. Remove from heat.
  6. Make 3 layers in this order: tortillas + tomato mixture + cheese.
  7. Bake, uncovered, for 20 minutes. Serve with sour cream.

NOTE: I originally used more tomatoes (1 pound) but some tomatoes created too much juice so now I use about 3/4 pound or two medium tomatoes.

For More on this recipe in my blog, click here.

48 Comments on "Mexican Black Bean Casserole"

  1. Christopher Blackwell

    Thank you Jenny for your recipes. It’s very generous of you.

  2. Kelsey M

    Yum! Thanks for this last minute dinner idea. Unfortunately I am smell and taste compromised due to Covid but my husband really enjoyed the taste and texture of this meal. I improvised with what I had on hand: no Anaheim peppers, added a dash of cumin and chili powder, a small amount of leftover rice, and only used 3 small tortillas. Oh and black eyed peas and a dash of lime juice. So nice to have a hearty meal so quickly!

  3. June

    Jenny, I am a 78 year old Granny of 10 and still love to cook and bake for my husband of soon-to-be 57 years who loves to eat just about anything I cook for him so I’m always trying new recipes and yours is the first site I go to for easy and delicious and healthy recipes. This is one of our favorites but I did substitute two (15oz.) cans of diced tomatoes, well drained, in place of the fresh tomatoes which I didn’t have on hand at the time and it was wonderful. Thanks for trying to keep all of us healthy.

  4. Suzanne

    Outstanding dish! I used pepper jack cheese which gave a little kick to it. I didn’t have an Anaheim pepper just a banana pepper and bell pepper. Fresh tomatoes and fresh garlic from the farm stand this morning.

  5. Babcia Jola

    Delicious thank you

  6. Gwen

    Wonderfully tasty dish, full of healthful ingredients. I served with sour cream as suggested. Yum!

  7. Janie

    Hopefully you’ll have time to read this!!
    I have Been forced to change to plant based due to health problems and unbelievably this change has healed me like no medicine can accomplish
    However….. so many of the recipes really suck!! Sorry so emphatic.
    Have just discovered your recipes. Am making them as plant based as I can because your recipes are delicious. We just had spaghetti and meatballs with Impossible Burger instead. It was great!!!
    My request is that you please use your talents for tasty,and make some plant based recipes???
    Most every vegan recipe we try is a flop. I’m going to use soy curls next and try your chicken pot pie with almond milk too. Will call it a Not chicken pie ala Jenny.
    Love your videos, love your humor and I’d bet we cud be buddies!
    Have got my fingers crossed that you’ll take my challenge. You just may need plant based for health too someday…although I hope not!
    Thanks for being you!

    • mel

      I subbed soy curls for chicken and used soy milk. I also use grapeseed oil for our plant based cooking. It turned out Great!!!

      • mel

        PS – Didn’t have mixed vegetables on hand so I used frozen California blend and cut back on amount of fresh carrots. I cooked the veggies for 3 min in microwave and then chopped them a bit for bite sized pieces. A good sub!!!

  8. Kris in Alabama

    I love your iTunes videos and your way of demonstrating how to do the recipes is perfect! Thank you!

  9. Loulou

    Jenny!!! You are back, you are back!!! Best news in a long time!!!!!!!

  10. Holly

    Hello Jenny,

    Can this be made a head?

  11. Bonnie Stieben

    Don’t go away!! I have missed your cooking videos. We love you in Kentucky. I’m so glad you are back.

  12. Denise Biddle

    Yay! So happy you’re back!

  13. DML

    Found you when looking to bake bread, your videos were awesome and so easy to follow. Since then I look forward to any new posts and recipes you have to share. Thanks for sharing from the heart of your kitchen

  14. Cathy

    Thank you for the new recipe Jenny I love healthy quick meals , can’t wait to give it a try sounds delicious.
    You’re the best, keep them coming!

  15. Gloria

    Jenny, the day I discovered your website was a blessing. I love your recipes, and especially enjoy watching your videos. Love your sense of humor !

    On the Mexican Black Bean Casserole, can I freeze it ? I plan on making this today & have all the ingredients but I know I will have leftovers.,

  16. Da[phne

    Came together really quickly. I substituted canned tomatoes (2 x 15 oz) to save time on chopping tomatoes, omitted the olive oil to keep it plant based, and added 3/4 cup frozen corn and a sliced zucchini. I also added cumin, you can’t have a black bean casserole without cumin. ;P I omitted the cheese but blended about 1 cup of the veggie mixture in the blender to make it “creamy.” Used 4 corn tortillas instead of 9, chopped another 2 tortillas into pieces to scatter on top. Serve with guacamole, you won’t miss the cheese. Thanks for your great recipes. Bon appetit!

  17. Irena

    sounds good. what is the Anaheim pepper

    Thank you


    • Irena

      What is Anaheim pepper, picture please
      Thank you

      • Jenny Can Cook

        It’s described at the top of the recipe and the link to the blog at the bottom shows a photo.

  18. Belle Torres

    You always leave my stomach rumbling every time I see one of your new recipes!.

  19. Arlene E Kochis

    Can’t wait to try this. I just made your chicken pot pie two night ago and it was absolutely fantastic! Since my son is a brittle Type1 diabetic it would be nice to know the carbohydrate count for your recipes. Thanks Jenny and keep those recipes comin’!

  20. Erin

    Hi Jenny! 🙂

    I’m so happy to receive your email update on this recipe! I’m so excited to make this! It’s sounds soooo yummy! And easy, affordable, and like you said, “healthy”.

    THANK YOU! <3

  21. Suzie Michaud

    Thank you for the delicious recipe. I love all your recipes.

  22. Holly Sutton

    Wonderful sounding Recipe…Thank you. You have some of the best Recipes..Looking forward to this one….

  23. Mac


    Glad to see you’re still at it creating delicious, healthy food that’s easy to prepare.
    I understand you are retired and no longer have a crew to produce the YouTube videos. I do miss them, they were informative and extremely entertaining!

    Best wishes to you, lovely lady!

    • Dianna

      Jenny’s YouTube videos were the best!!! So happy she is still sharing her wonderful, healthy recipes.

  24. Debbie

    So glad I checked my email today and found this recipe! Love your site and your recipes. I am a visual person, so the videos have helped as well!

  25. Deborah

    I absolutely love all of your recipes. I love the design of your website, comfortable homey feel. Your humor tops the cake! I make your stew twice a month…sooo good. Thank you for all your videos and recipes. Grateful for all your humanitarian work too.

  26. Garlic lady

    Phew! I was afraid there would’ve no new recipes. thank you for this. I grow most of these ingredients. Love love love your recipes. Greetings from Winnipeg Canada.

  27. Janet healy hare

    I am making this tomorrow Look so yummy

  28. Diane

    Thank you Jenny for another great recipe?.

  29. Brisy

    Perfect game day casserole, I basically have everything I need already in my refrigerator. I will be making this on Sunday.

  30. Ria

    I am gonna make this tomorrow with the shredded pork in the crock pot I have cooking tonight!
    Thank you Jenny!!

  31. Dar

    This looks soooo good! I’m going to try it tonight! Thanks for saving dinner Jenny!

  32. joanne meagher

    thank you, jenny, for the new recipe! looks great and is pretty low-carb if you leave out the corn tortillas.

  33. Barbara A Cimorosi

    I am going to try this next week. I am always looking for healthy easy delicious food and this one fills the bill.

  34. Marilyn

    This looks so yummy! Simple and delicious, thanks Jenny!!

  35. rkr

    So glad you posted this today! We had rotisserie chicken to use up and had been wondering what to make for supper; it’s in the oven now – smelling DeLISH! We had only flour tortillas but it will be just as good.

  36. Ann

    You are an excellent Chef. And your personality is delightful, With reference to this recipe, since I don’t use Cheese because of the Fat and related problems with same, what could be substituted, please? Your recipes on Polish delectables are really something especially the Sesame Dessert, a lot of work, but it must be truly delicious.A lot of fun to watch you cook. Thank you

    • Rhonda E Davis

      I use nutritional yeast (aka Brewers’ Yeast). Sprinkled in or on, it is delicious and a great substitute for cheese flavor. I’ve used it as a cheese replacement in Mexican-style foods and I think it’s better!

  37. Carol

    As I get older simple and wonderful meals is what I like! Thank you for that! I truly appreciate it! Your humor is contagious! I love that too!

  38. Bob-o Forrest

    I love the humor in your videos especially your hash brown potatoes.
    “leave it cook for 15 minutes…don’t make me come over there”
    Please continue to expand your web site we love your receipts and presentations.

  39. Shelley Carow

    Hi Jenny,

    I the 9 corn tortillas which are five-inch size is that soft shell or hard shell?


    • Elle

      In case you’re in a rush, it’s soft, I’m sure.

    • Jenny Can Cook

      They are soft corn tortillas and I clarified the recipe. Thanks for bringing it to my attention. ?

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