Tex-Mex Black Bean Casserole
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Tex-Mex Black Bean Casserole

Tex-Mex Black Bean Casserole

with Pico de Gallo

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!


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

Preparation Time45 minutes
Cooking Time


serving amount

370 mL

Black Beans

1 unit


¾ cup

Basmati Rice

113 g

Baby Tomatoes

7 g


1 unit

Vegetable Broth Concentrate

160 g

Hot Pepper

2 tbsp

Mexican Seasoning

1 unit


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


0.13 tsp


3 tbsp


1 tsp



Nutrition Values

Calories890 kcal
Fat38 g
Saturated Fat5 g
Carbohydrate125 g
Sugar27 g
Dietary Fiber24 g
Protein19 g
Cholesterol0 mg
Sodium1780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
8x8" Baking Dish
Small Bowl


Prep broth

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.


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.

Start casserole

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.

Bake casserole

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.

Make pico de gallo

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.

Finish and serve

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