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–+ servings
savory pumpkin black bean casserole

Pumpkin Black Bean Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 medium mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 can opener
  • 1 Wooden spoon
  • 1 measuring cup
  • 4 Measuring spoon
  • 1 aluminum foil sheet

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 clove garlic minced
  • 2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 can black beans 15 ounces each, drained and rinsed
  • 1 can fire-roasted diced tomatoes 15 ounces, drained
  • 1 can pumpkin puree 15 ounces, unsweetened
  • 1/2 cup vegetable broth low sodium
  • 1 small jalapeño seeded and minced
  • 1/2 cup frozen corn thawed
  • 1/4 cup fresh cilantro chopped
  • 1 cup Monterey Jack cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 8 small corn tortillas cut into strips
  • 1 tablespoon fresh lime juice

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease the 9x13-inch baking dish.
  • Heat olive oil in a large skillet over medium heat and sauté onion and bell pepper until softened, 5 to 6 minutes.
  • Stir in garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper, and cook until fragrant, 30 seconds.
  • Add black beans, drained tomatoes, pumpkin puree, vegetable broth, jalapeño, and corn, and simmer 3 to 4 minutes to meld flavors.
  • Remove from heat and stir in cilantro and lime juice.
  • Spread one-third of the tortilla strips on the bottom of the baking dish.
  • Spoon half of the pumpkin black bean mixture over the tortillas and sprinkle with one-third of the cheese.
  • Repeat with another layer of tortilla strips, the remaining filling, and another third of the cheese.
  • Top with the remaining tortilla strips and finish with the remaining cheese.
  • Cover with foil and bake for 20 minutes, then uncover and bake 10 to 15 minutes more until bubbling and golden.
  • Remove from the oven and let rest for 10 minutes before slicing and serving.

Notes

For a creamier casserole, whisk 2 tablespoons sour cream or Greek yogurt into the pumpkin mixture before layering, and adjust the broth to keep the filling scoopable. If you prefer more heat, leave some jalapeño seeds or add a pinch of cayenne. Swap corn tortillas for flour if desired, but toast the strips briefly to prevent sogginess. You can assemble the casserole up to a day ahead; cover and refrigerate, then add 5 to 10 minutes to the covered bake time. Garnish with avocado, extra cilantro, and a squeeze of lime, and consider adding cooked quinoa or shredded rotisserie chicken for extra protein.
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