Craving a mouthwatering, plant-based meal that'll transport your taste buds straight to the Southwest without breaking your healthy eating goals? Get ready to discover the ultimate comfort food that's about to become your new favorite weeknight dinner! This Healthy Meatless Southwest Black Beans Polenta Casserole is not just a dish—it's a flavor explosion that combines creamy polenta, protein-packed black beans, and zesty spices into one irresistible meal that will have everyone at the table asking for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Southwestern
Serves: 6 servings
Ingredients
- 1 cup polenta
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper, to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your casserole cooks evenly.
- In a medium saucepan, bring 2 cups of vegetable broth to a boil over medium-high heat.
- Once the broth is boiling, gradually whisk in 1 cup of polenta. Stir continuously to prevent lumps from forming.
- Reduce the heat to low and continue to cook the polenta for about 5-7 minutes, stirring frequently, until it thickens and pulls away from the sides of the pan.
- Remove the saucepan from heat and season the polenta with salt and pepper to taste. Set aside to cool slightly.
- In a large mixing bowl, combine the drained and rinsed black beans, corn, chili powder, cumin, and additional salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Spread half of the prepared polenta mixture evenly in the bottom of a greased 9x9-inch baking dish or a similar-sized casserole dish.
- Layer the black bean and corn mixture over the polenta in the baking dish, spreading it evenly across the surface.
- Top the black bean layer with the remaining polenta, smoothing it out to cover the beans completely.
- If desired, sprinkle 1 cup of shredded cheese over the top of the casserole for added flavor and richness.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Once cooked, remove the casserole from the oven and let it cool for about 5-10 minutes before serving. This will help it set up a bit more.
- Cut into squares and serve warm, garnished with fresh cilantro or avocado if desired. Enjoy your Healthy Meatless Southwest Black Beans Polenta Casserole!
Tips
- For extra creaminess, use homemade vegetable broth or a high-quality store-bought version.
- Make sure to whisk the polenta continuously while cooking to prevent lumps and achieve a smooth texture.
- Feel free to customize the spice level by adjusting the chili powder or adding a dash of cayenne pepper.
- For a vegan version, skip the cheese or use a plant-based cheese alternative.
- This casserole can be prepared ahead of time and refrigerated before baking—perfect for meal prep!
- To get a crispy top, broil the casserole for 2-3 minutes after baking if you want extra golden edges.
- Leftovers can be stored in the refrigerator for up to 3-4 days and reheated in the oven or microwave.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 10mg
