Creamy Fajita White Bean Casserole Recipe: The Best Meatless Dinner or Side Dish Ever (30 Minutes) by Donna John
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The. Best. Bean. Casserole. Ever. No joke! This creamy fajita white bean casserole recipe was the surprise of the week for me. Healthy white beans in a creamy Mexican-inspired cheesy sauce with charred onions and bell peppers. How can you go wrong?
This quick and easy vegetarian casserole recipe was inspired by an EatingWell recipe that came through my newsfeed. After a little tweaking, this creamy fajita casserole was perfection on my plate. The casserole is not only delicious, but is high in fiber and high in protein. Read about the health benefits of fiber and the health benefits of protein.
To experience this white bean casserole for yourself, you will need the following gluten-free ingredients: canned cannellini beans (check out the health benefits of beans), olive oil, bell peppers (read about the health benefits of bell peppers), fresh garlic, onion, dry fajita seasoning, creamy chipotle salsa, cream cheese, corn tortillas and cheddar-jack cheese (or your favorite cheese).
The meatless casserole is cooked on the stovetop, then takes a quick trip under the broiler. The Tex-Mex dinner is on the table in about 30 minutes.
Pro Tip: I opened a 1-ounce packet of dried fajita seasoning and used the remaining to season chicken breasts. I grilled the chicken breasts and served the casserole as a side dish.
Serve the creamy fajita-seasoned white beans and vegetables as a vegetarian dinner or as a side dish with your favorite proteins.
Cuisine: American / Tex-Mex / Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 2 bell peppers (preferably different colors), sliced
- 1 onion, sliced
- 6 cloves garlic, minced
- 1 teaspoon dry fajita seasoning
- 15 ounces (1 can) cannellini beans, rinsed and drained
- 3/4 cup creamy chipotle salsa (I used Taco Bell brand)
- 1/2 cup water
- 4 ounces cream cheese
- 6 corn tortillas, cut in half and then sliced into strips
- 1 cup grated cheddar-jack cheese (divided)
Optional Toppings
- fresh cilantro
- sour cream
- fresh or pickled jalapenos
Here's how to make it:
- Heat the olive oil in an ovenproof skillet over medium-high heat. (I used a cast iron skillet.) Add the bell peppers and onion. Season to taste with salt and black pepper.
- Cook, stirring often, until the peppers and onion soften and begin to char, about 8 to 10 minutes.
- Add the garlic and fajita seasoning and cook, stirring, for 30 seconds. (For a gluten-free dinner, make sure your fajita seasoning is gluten-free.)
- Add the beans, chipotle salsa and water. (If you can't find creamy chipotle sauce, you could use regular salsa.)
- Reduce the heat to medium and cook, stirring occasionally, until heated through, about 2 minutes.
- Add the cream cheese.
- Cook until cheese has melted and incorporated into the beans.
- Turn the oven broiler on. Add the tortilla strips and 3/4 of the cheese.
- Stir to combine.
- Sprinkle the remaining cheese on top.
- Put the pan under the broiler and cook for about 5 minutes, or until cheese is melted and bubbly.
- Serve. Add any desired toppings.
- Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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