Black Bean Fajita Casserole

Our Black Bean Fajita Casserole is your answer to weeknight dinners at home. It’s got all the classic fajita flavors of smoky charred bell peppers and onions, plus fiber-rich black beans cooked with salsa and the warm spices of taco seasoning—genius shortcuts. Tortillas are cut into strips to ensure you get the delicious corn flavor in every bite, and the entire casserole is topped with salty cojita—this casserole nails fajita flavor. Top it with creamy avocado, sour cream and fresh cilantro to finish it off. Keep reading for our expert tips on cooking technique, ingredient substitutions and more.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• We enjoy this recipe using black beans, but it will also be just as delicious with pinto or kidney beans.
• If you prefer a saucier dish, simply add an extra ½ cup of water.
• We recommend using corn tortillas, as they hold up better than flour tortillas, which tend to become gummy. You can also serve the casserole in corn tortilla shells; in this case, you should skip the tortilla strips.
• Cotija cheese brings cheesy funk. If you prefer a less cheesy option, you can choose Monterey Jack instead.

Nutrition Notes

• Bell peppers are low in calories, and their flavor can vary depending on the color of pepper you choose. What doesn’t change is their nutrition. They’re high in vitamin C, although some of that is lost during the cooking process. They also contain potassium, which can help your body excrete excess sodium—great for heart health.
• Black beans are high in fiber, which is essential for good digestive health. You’ll also get a good amount of plant-based protein and non-heme (plant-based) iron with each serving of beans.
• Refrigerated salsa is a convenient, low-calorie food that adds big flavor to dishes. Typically a mix of tomatoes, peppers, onions, garlic and spices, it has vitamin C, potassium and lycopene. If refrigerated salsa isn’t available, you could substitute jarred salsa.