If you’re looking for something that is easy to make, meat-free, and tastes amazing, you’re in the right place! This pinto bean casserole recipe is perfect for vegetarians and vegans alike. If you avoid all animal products, simply alter the eggs for chia or flaxseed eggs, and use vegan cream and cheese instead.
Eat this tasty casserole on its own, as a starter, or pair it with a spicy sauce, tortilla wraps or nachos for a Mexican twist. Whatever you choose to do, just remember that you can also make this recipe for meal prep. Just freeze or chill. If chilling, try to consume within 2 to 3 days for the freshest taste.
Are you ready to get started? Here is the recipe.
Pinto Bean Casserole Recipe
2-15.5 ounce cans of drained pinto beans
2 cups of frozen or fresh sweetcorn
1-10.5 ounce can of chopped tomatoes and green chilis
1 tablespoon of dried onion flakes
1 tablespoon of brown sugar
1 teaspoon of paprika
1/2 teaspoon of salt
1/2 teaspoon of cayenne powder
2 large eggs
1 tablespoon of heavy cream
4 ounces of grated cheddar cheese
vegetable-based butter/margarine to grease a casserole dish
Preheat the oven to 180 C/350 F.
Mix the beans, sweetcorn, chopped tomatoes and green chilis with the brown sugar, onion flakes, paprika, salt and cayenne powder. Beat the egg and heavy cream together and stir in half of the grated cheese. Next, combine this mix into the bean mixture. Mix together and pour it into the greased casserole dish. Use the other half of the grated cheddar cheese to sprinkle over the top of the bean mixture.
Bake uncovered for one hour or until the internal temperature has reached 170 F. Serve warm. Refrigerate the leftovers.