Mexican Casserole

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Yield: 5-6 servings


  • 1 cup onions, chopped
  • 2 cloves garlic, minced
  • 1 green pepper, chopped
  • 1 ½ cups black beans drained (canned or home cooked)
  • 1 ½ cups red kidney beans, drained (canned or home cooked)
  • 1-can (284 ml) mild, original Rotel tomatoes
  • 1 ½ cups corn, frozen or caned
  • 1 pkg original jackfruit (300 g), optional
  • 2 Tbsp taco seasoning
  • 3 Tbsp tomato paste
  • 2 Tbsp lemon juice
  • ¾ tsp salt*

Serve and garnish with:


  1. Preheat oven to 350°F.
  2. In a large skillet, sauté the onions until they begin to caramelize then add the garlic and green peppers. Cook briefly then add the beans, Rotel tomatoes, corn, jackfruit, taco seasoning, tomato paste and lemon juice. If desired add salt. Stir to combine.
  3. Transfer mixture to a 9″ x 13″ baking dish/casserole dish. Bake covered for 45 minutes, or until heated through.
  4. Cover leftovers and keep in fridge. Eat within five days.


  • The amount of salt in this recipe will be dependent if you are using canned beans/corn and if they are salted or unsalted.
  • When it comes to salt, I find it best to taste and do the final adjusting at the end.