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My parents were both vegetarians during some of my childhood. Needless to say, we ate a lot of bean dishes! Vegetarian Black Bean Bake is one of my favorites and one that I now eat with my children. Family friendly, easy and a plentiful dish, this can be you meal or be served as a side dish. It’s a perfect side dish for cookouts or if you’re having a Mexican meal.

Vegetarian Black Bean Bake
Author: 
Recipe type: Main dish or side dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Delicious vegetarian black bean dish. Perfect as a side dish for a cookout, to go with tacos or as a main dish any season of the year!
Ingredients
  • 1 tablespoon oil
  • 1 onion
  • 1 clove of garlic
  • ¼ teaspoon cayenne seasoning
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • 1 tablespoon chili powder
  • 1 quart undrained cut tomatoes
  • 1 cup of uncooked whole wheat elbow pasta
  • 1½ cups of corn
  • 3 cups of cooked black beans
  • ⅓ cup olives, cut in half
  • 1 cup corn chips
  • 1 cup of shredded cheese (Pepper jack, cheddar or a Mexican mix)
Instructions
  1. Preheat the oven to 325.
  2. Saute onion and garlic in oil with cayenne and chili powder.
  3. Add the tomatoes, oregano and cumin. Bring to a boil.
  4. Add pasta and corn. Cook, uncovered, for 15 minutes or until the pasta is just tender.
  5. Stir in beans and olives.
  6. Pour the mixture into a baking casserole dish. Cover with corn chips. Break them up or leave them whole. Then top with cheese.
  7. Bake for 10 minutes at 325.