Potato Topped Black Beans

Potato Topped Black Beans


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Another delicious and filling side that will have everyone asking for seconds. This black bean and potato casserole side is great with any main course meal.

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Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

4-6 servings


  • 2 tablespoons olive oil
  • 1 cup canned black beans, rinsed and drained
  • 1/8 teaspoon paprika
  • ¼ teaspoon garlic powder
  • salt
  • pepper
  • 3-4 potatoes, peeled and sliced
  • 1½ cups mozzarella cheese, shredded

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Preheat the oven to 375F and lightly grease a baking pan. Heat the oil in a skillet and add the beans, paprika and garlic powder. Stir well and season with salt and pepper. Add the potatoes to a large pot with water. Bring to a boil and cook for 3 minutes, or until tender. Drain and pat dry with paper towels. Pour the beans into the bottom of the pan, layer on the potatoes and top with cheese. Bake for 20 minutes, or until bubbly and cheese is melted. Let stand for 10 minutes before serving.

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