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Easy Corn & Black Bean Chile Relleno Casserole

This cozy chile relleno casserole brings together soft peppers, sweet corn, and hearty black beans in a warm, cheesy bake. It is simple to make, full of gentle flavor, and perfect for easy family dinners any night of the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 4 poblano peppers roasted and sliced
  • 1 can black beans drained and rinsed
  • 1 cup sweet corn
Egg Mixture
  • 4 eggs
  • 1 cup milk
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
Toppings
  • 1 cup shredded cheese divided
  • 1 can green chiles

Equipment

  • Baking Dish
  • Mixing Bowl

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Roast or sauté poblano peppers until soft, then slice into strips.
  3. Spread the peppers evenly in the baking dish.
  4. Add black beans and corn, spreading evenly.
  5. Sprinkle half of the shredded cheese over the mixture.
  6. In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
  7. Pour the egg mixture evenly over the casserole.
  8. Top with remaining cheese and green chiles.
  9. Bake for 30 to 35 minutes until set and lightly golden.
  10. Let rest for 5 to 10 minutes before serving.

Notes

You can add cooked chicken or ground turkey for extra protein. Swap poblano peppers with canned green chiles for a faster version. This casserole can be made ahead and baked later or frozen for future meals.