Description
This Southwestern Potato Casserole is a hearty and flavorful vegetarian dish packed with tender diced potatoes, sautéed peppers and onions, black beans, corn, and diced tomatoes with green chilies. Seasoned with cumin, chili powder, smoked paprika, and garlic powder, it’s topped with melted Mexican blend cheese for a comforting Tex-Mex inspired meal perfect as a main course or side dish.
Ingredients
Scale
Vegetables & Beans
- 1 (30 oz) bag frozen diced potatoes, thawed
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1/4 cup chopped fresh cilantro (optional)
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Other Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups shredded Mexican blend cheese (reduced-fat if preferred)
- Nonstick cooking spray
Instructions
- Preheat the oven and prepare the baking dish: Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Combine ingredients in a bowl: In a large mixing bowl, add the thawed diced potatoes, sautéed onion and bell peppers, drained black beans, frozen corn, diced tomatoes with green chilies, ground cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix everything thoroughly until well combined.
- Add cheese to the mixture: Stir in 1 cup of the shredded Mexican blend cheese into the vegetable and potato mixture to help bind the casserole and add flavor.
- Transfer to baking dish and top with cheese: Spread the prepared mixture evenly into the sprayed 9×13-inch baking dish. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top.
- Bake the casserole: Place the casserole in the preheated oven and bake for 35 to 40 minutes. Bake until the casserole is heated through, bubbly, and the cheese on top is melted and slightly golden.
- Garnish and serve: Remove the casserole from the oven and garnish with chopped fresh cilantro if desired. Serve warm as a main dish or side.
Notes
- For extra protein, consider adding cooked ground turkey or shredded rotisserie chicken to the mixture before baking.
- To add a spicy kick, top the casserole with sliced jalapeños before serving.
- Serve with avocado slices or a dollop of Greek yogurt for added creaminess and flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Southwestern
