Spicy Black Bean and Corn Winter Bake
Warm up your winter evenings with this comforting Spicy Black Bean and Corn Winter Bake. This hearty dish features layers of tender black beans, sweet corn, and vibrant bell peppers, all topped with a gooey cheddar cheese crust. Perfectly spiced with cumin and chili powder, it’s a colorful feast that promises to bring smiles on chilly nights. Easy to prepare and endlessly customizable, this bake is ideal for cozy dinners or entertaining friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups frozen corn
- 1 cup diced bell peppers (mixed colors)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- Juice of 1 lime
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté the diced onion and bell peppers until the onions are translucent (about 5 minutes).
- Add minced garlic, cumin, and chili powder; cook for an additional minute until fragrant.
- Stir in the black beans and frozen corn until fully combined.
- Drizzle lime juice over the mixture and transfer it to a greased baking dish.
- Top generously with shredded cheddar cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden brown.
Nutrition
- Serving Size: 1/6 of the bake (approximately 200g)
- Calories: 290
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 25mg
Keywords: For added heat, include diced jalapeños or cayenne pepper when sautéing. Feel free to swap black beans for pinto or kidney beans for variety. This dish can be made ahead of time; just reheat before serving.