Name: Healthy Mexican Casserole with Roasted Corn and Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 cup sweet corn kernels (fresh or frozen); 2 medium bell peppers (red and yellow), diced; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 can (15 oz) black beans, drained and rinsed; 1 cup cooked brown rice; 1 can (14 oz) diced tomatoes; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup reduced-fat shredded cheddar cheese; 1/4 cup chopped fresh cilantro (for garnish)

If You’ve Never Tried This, You’re Missing Out

I don’t know what it is about casseroles, but every time things get hectic—like those days when you can’t remember if you’ve taken the laundry out or, more likely, what day it is—I come back to this Healthy Mexican Casserole with Roasted Corn and Peppers. Honestly, I first tried it because my friend Rita said it was “impossible to mess up” (and I took that as a personal challenge). Turns out, she was mostly right. The first time, I accidentally swapped the chili powder for cinnamon… let’s just say the house smelled festive but my tastebuds were confused. Anyway, ever since, this has been a saver dish in my kitchen, especially when I don’t want to fuss but still want to throw down something colorful and full of flavor. Also, the leftovers are the star—if you actually have any, that is.

Healthy Mexican Casserole with Roasted Corn and Peppers

Why You’ll Want to Make This (Again and Again)

I make this when I want dinner to feel like a real meal but I don’t have the energy for a million steps. The first time my family tried it, my kid literally said, “Wait, can we eat this every Tuesday?” (Okay, sometimes that enthusiasm fades when I add extra peppers, but you get the idea.) This casserole is a lifesaver on busy nights, and honestly, sometimes I just use frozen roasted corn so I don’t have to mess with turning on the oven. My family goes a bit wild for the crispy cheesy edges—if you ask them, that’s the best part. And while I’m here: yes, the chopping can be a pain, but it’s so worth it. One pan. Big flavors. Not a lot of mess. And the leftovers are even better cold—don’t judge me!

Here’s What You’ll Need (Substitutions Welcome)

2 cups roasted corn kernels (I’ll use frozen in a pinch—actually, more often than I admit)
1 red bell pepper, chopped (orange or yellow works, too; I sometimes use whatever looks least sad in the fridge)
1 green bell pepper, chopped (if I’ve run out, poblano is my sneaky swap)
1 medium red onion, diced (white onions are fine; my grandmother was loyal to those but… flavor is flavor!)
1 can (15 oz) black beans, drained and rinsed (pinto beans work if that’s what’s hanging out in the pantry)
1 cup cooked brown rice (quinoa is solid here, or leftover whatever)
1 cup shredded cheese (cheddar, pepper jack or a blend—honestly, use up what you’ve got; cheese is cheese)
1 (15 oz) can crushed tomatoes
2 garlic cloves, minced (or a big ol’ spoon of the jarred stuff)
2 teaspoons chili powder (NOT cinnamon—learn form my mistakes!)
1 teaspoon ground cumin
1 teaspoon smoked paprika (regular’s fine if that’s all you got)
1 teaspoon salt, and a few grinds of black pepper
Olive oil for roasting
Optional: a handful of fresh cilantro, chopped (parsley if you’re cilantro-averse; no judgment)
Optional: sliced jalapeño on top for heat

Let’s Get Cooking (Don’t Overthink It)

First, roast that corn and those peppers: Toss the corn, bell peppers, and onion with a splash of olive oil, salt, and pepper. Spread ’em on a big baking tray (don’t stress if it’s crowded), and roast in a hot oven (about 425°F/220°C) for 20-25 minutes. I usually forget about it for a bit—just poke it once or twice so nothing burns. If you’re in a hurry, frozen or canned veggies go straight in, and it’s fine!
While that’s happening, drain your beans, and maybe sneak a sample or two because, why not?
Grab a large bowl, dump in roasted veggies, beans, cooked rice, canned tomatoes, garlic, chili powder, cumin, paprika, and half the cheese (here’s where you can freestyle a bit—taste and toss in more spice if you want).
Mix it all up into a colorful, slightly chaotic mess. Don’t worry if it looks wrong; the oven will sort it out, promise.
Now, pour (scrape, if you’re like me) the whole thing into a 9×13 inch baking dish. Sprinkle the rest of the cheese on top, as much as your cheese-loving heart desires.
Bake uncovered at 375°F/190°C for about 20 minutes, until bubbly and the top is gold and crispy in places. If you want it extra crispy, broil it for a minute or two—but keep your eye on it. (I once got distracted and had to scrape off a whole layer…)
Let it sit for 5-10 minutes before serving. Or don’t—sometimes we just dig in straight from the oven, but it does hold up better if you wait. Up to you.

Things I Wish I’d Known (Notes)

If you don’t have time to roast the corn and peppers, just use the mixed frozen stuff. Texture isn’t quite the same but saves so much time.
Actually, the flavor deepens overnight—so leftovers (if you have ‘em) are even tastier. Sometimes I hide a piece for myself for lunch.
If you use quinoa instead of rice, it gets a bit nuttier and doesn’t get mushy even after reheating; ask me how I found that out…

What I’ve Tried (And What Flopped)

I once swapped in zucchini—eh, it got a bit watery, not my favorite.
Sometimes I toss in a handful of cooked shredded chicken if it needs to feed a crowd, or just want extra protein.
For vegan friends, I leave out the cheese or use that store-bought vegan cheese (texture isn’t perfect but it works!)
Oh, and chipotle powder instead of regular chili powder gives a nice smoky kick, but go easy or it can sneak up on you.

Do You Really Need Fancy Equipment?

I mostly use a big baking dish—mine’s a weirdly old Pyrex (I think it’s stolen form my mom’s kitchen, honestly). No fancy gadgets needed. If you don’t have a proper baking dish, I’ve done this in a deep frying pan in the oven, or even a metal cake tin in a pinch. Just line it with parchment if you don’t want to be scrubbing forever.

So How Do I Store This? (Or Will There Be Any Left?)

In theory, this casserole keeps in an airtight container in the fridge for 3-4 days. In practice, I think the longest it’s lasted in my house is maybe a day and a half. You can reheat it in the microwave or pop in the oven if you like crispy edges (which, really, who doesn’t?). If you do freeze it, let it thaw in the fridge overnight so it doesn’t get weirdly icy-textured.

Here’s How We Love to Serve It

My favorite move: big wedges with a squeeze of lime, a blob of Greek yogurt (or sour cream), and extra cilantro. My teenager once put it on toast and called it a “Mexican pizza”—he’s not wrong. Sometimes we just eat it straight from the pan on movie night with tortilla chips for scooping; no plates required. Tradition in our house: whoever washes the pan gets first dibs on seconds (so there’s motivation).

Pro Tips I Wish I’d Figured Out Sooner

Don’t skip preheating the oven. I once rushed it and ended up with uneven mush (not great).
Let it rest when it comes out. Cutting it too soon turns the first piece into a disintegrating heap. Unless you’re into that, then by all means.
If using fresh corn, char it under the broiler for a few minutes; makes the sweetness pop.

Real Questions I’ve Actually Gotten (FAQ Time!)

Can I make this ahead? Totally! Assemble everything, cover, and stick it in the fridge for up to a day. Bake when you’re ready. I’ve even frozen the unbaked casserole (covered tightly)—just bake from frozen, add extra 10-15 mins and cover with foil if it’s browning too soon.
Is this kid-friendly? Mine shovel it in (assuming I go easy on the jalapeños). Maybe leave spicy stuff on the side for fussy eaters.
Can I add meat? Oh, definitely! Shredded chicken, cooked ground turkey, whatever you need to use up. Just toss it right in with the rest.
Why does my casserole come out watery sometimes? Happens to the best of us—just means your veggies had extra moisture. Pat those peppers dry, or use less juicy veggies next time. Or just bake it a bit longer; it’ll dry out eventually.
Can I use other beans? For sure. I’ve thrown in white beans, kidney beans (even a can of lentils in a pinch). Makes no difference to me!

One last thing: if you’re the kind of person who likes to double recipes for meal prep, just know this one’s also pretty great cold, eaten in front of the fridge at midnight. Not that I’d know from experience. Anyway, enjoy and let me know how yours turns out—or if you ever figure out how to keep leftovers for longer than a day!

P.S. If, like me, you find yourself humming along to salsa music while you cook, congratulations: you’re officially making it the fun way.

Healthy Mexican Casserole with Roasted Corn and Peppers Recipe Guide