Pumpkin Black Bean Casserole

Picture a golden, bubbling casserole emerging from the oven, cheese stretching in soft ribbons over layers of tender tortilla strips, smoky cumin and sweet pumpkin mingling in a cozy, autumn-kissed aroma.

Imagine scooping into creamy black beans studded with fire-roasted tomatoes and corn, bright pops of jalapeño heat balanced by lime and cilantro—comfort in every bite.

This is the kind of meal I reach for when I crave nourishment without fuss: pantry staples, a skillet, and a baking dish transforming into something that feeds body and spirit.

It matters to me because it bridges hearty and wholesome, the kind of dish that welcomes everyone to the table.

Perfect for busy weeknights when time is tight, or unhurried Sunday suppers when you want leftovers to lean on.

One hectic evening, this casserole saved dinner and sanity—assembled ahead, baked while we exhaled.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold, cozy fall flavors with gentle smoky spice
• Packs plant-based protein and fiber to satisfy fully
• Uses affordable pantry staples for weeknight ease
• Layers melty cheeses and tortillas for irresistible comfort
• Assembles ahead; bakes bubbly for effortless entertaining

Ingredients

• 1 tbsp olive oil — use a fresh, fruity extra-virgin
• 1 medium yellow onion, diced — sweet and firm
• 1 red bell pepper, diced — choose a glossy, heavy pepper
• 3 cloves garlic, minced — fresh, not jarred
• 2 tsp ground cumin — toast briefly for extra aroma
• 1 tsp chili powder — a balanced, mild blend
• 0.5 tsp smoked paprika — look for Spanish pimentón
• 0.5 tsp dried oregano — Mexican oregano if available
• 1 tsp kosher salt — Diamond Crystal preferred
• 0.25 tsp black pepper — freshly ground
• 2 cans (15 oz each) black beans, drained and rinsed — low-sodium if possible
• 1 can (15 oz) fire-roasted diced tomatoes, drained — well-drained to avoid sogginess
• 1 can (15 oz) pumpkin puree, unsweetened — 100% pumpkin, not pie filling
• 0.5 cup vegetable broth, low sodium — warm before adding
• 1 small jalapeño, seeded and minced — adjust seeds for heat
• 0.5 cup frozen corn, thawed — pat dry to reduce moisture
• 0.25 cup fresh cilantro, chopped — tender stems included
• 1 cup shredded Monterey Jack cheese — melts creamy
• 1 cup shredded sharp cheddar cheese — grate from a block
• 8 small corn tortillas, cut into strips — slightly stale or lightly toasted
• 1 tbsp fresh lime juice — from a juicy, heavy lime

Step-by-Step Method

Preheat the Oven

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a thin film of oil or nonstick spray. Set the dish aside. Gather all ingredients and equipment to streamline cooking. Cut the tortillas into strips and thaw the corn. Drain and rinse the black beans and tomatoes for a cleaner flavor and better texture.

Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Sauté until softened and lightly translucent, 5 to 6 minutes.

Stir occasionally to prevent sticking. Create space in the pan if needed. Aim for tender vegetables without browning, which keeps their sweetness and balances the savory spices.

Bloom the Spices

Stir in the minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook 30 seconds, stirring constantly.

Bloom the spices to release their oils and deepen flavor. Avoid burning the garlic. Keep heat moderate and scrape the pan bottom. The mixture should smell fragrant and slightly toasty.

Build the Pumpkin-Bean Filling

Add black beans, drained fire-roasted tomatoes, pumpkin puree, vegetable broth, minced jalapeño, and corn. Stir to combine thoroughly. Bring to a gentle simmer.

Cook 3 to 4 minutes to meld flavors and slightly thicken. Adjust heat to prevent splattering. Taste and balance salt or heat as needed without over-reducing the mixture.

Finish with Freshness

Remove the skillet from heat. Stir in chopped cilantro and fresh lime juice. Fold gently to keep beans intact.

The lime brightens the earthy pumpkin and spices. Check consistency; it should be scoopable, not runny. If too thick, splash in a bit more broth. If too loose, simmer one minute more before layering.

Layer the First Tortillas

Spread one-third of the tortilla strips evenly across the bottom of the prepared baking dish. Distribute in a loose, overlapping pattern to avoid dense patches.

Keep an even layer so the filling permeates. Don’t press down firmly. Make certain the corners are covered to support clean slices later.

Add Filling and Cheese

Spoon half of the pumpkin black bean mixture over the tortillas. Spread evenly to the edges.

Sprinkle with one-third of the shredded Monterey Jack and cheddar cheeses. Aim for even coverage so each bite is balanced. Avoid overloading one side. Keep the remaining filling and cheese ready for the next layer.

Repeat the Layers

Create a second layer with another third of the tortilla strips. Spread the remaining pumpkin black bean mixture evenly.

Top with another third of the cheese. Keep edges neat for tidy servings. Smooth the surface lightly with a spoon. Reserve the final tortillas and cheese for the top.

Finish the Top Layer

Arrange the remaining tortilla strips over the casserole. Sprinkle on the remaining cheese to fully cover.

Make certain even distribution for peak melt and browning. Lightly tent with foil without touching the cheese. Seal edges loosely to trap steam while allowing some airflow to prevent sogginess.

Bake to Bubbly and Golden

Place the dish on the center rack. Bake covered for 20 minutes. Remove the foil and continue baking 10 to 15 minutes until bubbling and golden on top.

Watch the last few minutes to avoid over-browning. If needed, rotate the dish for even color. The casserole should be hot throughout.

Rest, Slice, and Serve

Remove the casserole from the oven. Let rest for 10 minutes to set layers and ease slicing. Cut into portions with a sharp knife or spatula.

Garnish with extra cilantro, avocado, and a squeeze of lime if desired. Serve warm. Store leftovers covered and refrigerated, then reheat gently to maintain texture.

Ingredient Swaps

• Dairy-free/vegan: Use vegan Monterey Jack/cheddar or skip cheese and top with sliced avocado; replace sour cream/Greek yogurt with unsweetened coconut yogurt.
• Gluten-free: Use certified GF corn tortillas (most are, but check).
• Budget/availability: Swap Monterey Jack/cheddar with any melting cheese (mozzarella, Colby, Oaxaca). Use regular diced tomatoes + pinch of smoked paprika if fire-roasted aren’t available. Use canned/jarred jalapeños instead of fresh; sub frozen mixed peppers for fresh bell pepper.
• Protein boosts: Add 1–2 cups cooked quinoa, lentils, or shredded rotisserie chicken.
• Bean/pumpkin swaps: Use pinto or kidney beans; replace pumpkin puree with butternut squash or sweet potato puree.
• Broth options: Water + 1/2 teaspoon bouillon or tomato juice for a richer base.
• Spice tweaks: Replace chili powder with taco seasoning; add chipotle in adobo for smoky heat.
• Tortilla alternatives: Use flour tortillas (briefly toast) or crushed tortilla chips for a crunchy top.

You Must Know

Doneness • If the center looks set but edges bubble aggressively by minute 25 uncovered, tent loosely with foil and continue 5–8 minutes; this prevents over-browning while ensuring the middle hits a uniform, creamy consistency (no visible liquid pooling).

Troubleshoot • When the filling tastes flat before layering, stir in 1/4 to 1/2 teaspoon kosher salt and 1 teaspoon lime juice; pumpkin mutes seasoning—bright acid plus a measured salt bump wakes flavors without over-salting (taste after 2 minutes of carryover).

Avoid • To keep tortillas from going soggy, pat the drained tomatoes dry and keep total liquid close to 1/2 cup broth; if the mixture drips when lifted with a spoon, cook it 2–3 minutes longer off-heat to slightly thicken before assembly.

Scale • For 8–9 servings in a deep 9×13, increase all filling ingredients by 50% and extend covered time by 5–10 minutes; visual cue is steady bubbling across the entire surface and 165°F in the center by instant-read.

Flavor Boost • For smoky depth, add 1 to 2 teaspoons adobo sauce from canned chipotles and 1/4 teaspoon extra smoked paprika; you’ll get a warm, campfire aroma and a gentle back-heat that lingers 10–15 seconds after a bite.

Serving Tips

• Garnish with avocado slices, extra cilantro, and a squeeze of fresh lime.
• Serve with a crisp green salad and creamy cilantro-lime dressing.
• Pair alongside warm cornbread or buttered skillet cornbread.
• Spoon onto plates and top with pico de gallo and sour cream.
• Offer hot sauce and pickled jalapeños for customizable heat.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat covered at 350°F or microwave until hot.

Assemble up to 1 day ahead, cover, and bake adding 5–10 minutes.

Freezes well for 2–3 months; wrap tightly.

Thaw overnight in the fridge, then bake covered until bubbling.

Reheating

Reheat gently: cover portions and microwave at 50–70% power, stirring midway.

Or oven at 325°F, covered, until warm.

Stovetop on low with a splash of broth, stirring often to prevent sticking.

Dia De Los Muertos Nod

Once the leftovers are warm and comforting again, I like to honor Día de los Muertos with a few thoughtful touches that celebrate memory and flavor.

I set a small ofrenda on the table—a marigold or two, a photo, a candle whose vanilla smoke curls like a blessing.

I spoon the casserole into warm bowls, and the pumpkin’s silky sweetness meets smoky cumin in the steam.

I add bright garnishes that whisper of the season: cilantro confetti, a squeeze of lime, jalapeño coins for gentle heat, crumbled cotija if I’ve it.

A side of charred corn tortillas brings toastiness; a few pickled onions add tang and color.

We eat slowly, remembering loved ones, letting spice, warmth, and orange-gold comfort keep their stories near.

Final Thoughts

Ready to dig in? Give this Pumpkin Black Bean Casserole a try as written, or tweak it with extra heat, a swirl of Greek yogurt, or your favorite toppings to make it your own.

Frequently Asked Questions

Can I Make This Casserole Gluten-Free and Dairy-Free?

Yes—you can. I’d keep corn tortillas, swap cheeses for melty dairy-free shreds, and use broth without gluten. I’d stir in coconut yogurt for creaminess, then bake until bubbling, fragrant, and cozy as candlelight on a crisp evening.

What Wine Pairs Best With the Casserole’s Flavors?

I’d pour a chilled off-dry Riesling or Gewürztraminer. Their gentle sweetness cradles spice, citrusy lift brightens pumpkin’s earthiness, and floral notes bloom. If you prefer red, I’d choose a juicy Garnacha—soft tannins, sun-warmed berries, cozy, fireside-friendly.

How Can I Scale This Recipe for a Crowd?

Double the ingredients for 12, triple for 18; bake in two pans. I’ll pre-chop, mix filling in a stockpot, and stagger bakes. Warm tortillas, extra cheese melting, citrus steam—serve buffet-style with bright lime and avocado.

Can I Cook It in a Slow Cooker Instead of Baking?

Yes—you can. I’d layer tortillas, filling, and cheese in the slow cooker, cook on low 3–4 hours. I’d uncover last 30 minutes, letting edges crisp slightly, aromas bloom, then rest before scooping molten, cozy squares.

Are There Kid-Friendly Spice Level Adjustments?

Yes—halve cumin, skip chili powder and jalapeño, keep smoked paprika’s warmth. I’ll stir in extra cheese and a splash of broth for mellow creaminess, then finish with sweet corn and lime—gentle heat, cozy aroma, kid-happy bites.