topBanner
Tex-Mex Black Bean Casserole

Tex-Mex Black Bean Casserole

with Pico de Gallo

Read more

This one-pan wonder is sure to be a hit! Packed with heartwarming veggies and spices and topped with a delightfully fresh pico de gallo, this recipe proves you don't always need cheese to have a good time!

Tags:Veggie

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Black Beans

1 unit

Avocado

¾ cup

Basmati Rice

113 g

Baby Tomatoes

7 g

Cilantro

1 unit

Vegetable Broth Concentrate

160 g

Poblano Pepper

2 tbsp

Mexican Seasoning

1 unit

Lime

160 g

Sweet Bell Pepper

370 mL

Crushed Tomatoes with Garlic and Onion

56 g

Onion, chopped

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

3 tbsp

Oil*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories890 kcal
Fat38 g
Saturated Fat5 g
Carbohydrate125 g
Sugar27 g
Dietary Fiber24 g
Protein19 g
Cholesterol0 mg
Sodium1780 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Zester
8x8" Baking Dish
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add crushed tomatoes, broth concentrate, rice, Mexican Seasoning, 2 tbsp oil and 1 1/4 cup water (dbl both for 4 ppl). Season with salt, pepper and 1 tsp sugar (dbl for 4 ppl), then stir to combine. Bring to a simmer, then remove from heat.

2

While broth comes to a simmer, drain, then rinse black beans. Core, then cut peppers into 1/4-inch pieces. Halve tomatoes. Zest, then juice lime. Roughly chop cilantro.

3

Add peppers and black beans to an 8x8-inch baking dish (9x13-inch for 4 ppl). Season with salt and pepper, then stir to combine.

4

Add broth to baking dish, then stir to combine. Bake in the middle of the oven, stirring halfway through, until rice is tender and liquid is absorbed, 25-28 min.

5

While casserole bakes, peel, pit then cut avocado into 1/4-inch pieces. Add avocado, tomatoes, onions, lime juice, lime zest and 1 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then toss to combine.

6

Let casserole sit, 2-3 min. Divide casserole between plates. Top with pico de gallo. Sprinkle over cilantro.