Mexican Pork and Black Bean Casserole with Cilantro-Lime Rice

A flavorful and robust casserole featuring tender pork tenderloin, black beans, and corn baked in a spiced tomato sauce, served with refreshing cilantro-lime rice.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.73/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• bake
• comfort food
• savory
• budget-friendly

Ingredients

• 1.5 pound boneless pork tenderloin
• 1 red bell pepper (large, cored, diced)
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 can black beans (15 ounce, rinsed, drained)
• 1 can corn (15 ounce, drained)
• 1 can diced tomatoes with green chiles (10 ounce, undrained)
• 2 tablespoon olive oil
• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 cup long-grain white rice (uncooked)
• 3.5 cup water (or vegetable broth)
• 2 tablespoon fresh lime juice
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. In the baking dish, combine the diced red bell pepper, diced yellow onion, and minced garlic.
3. Stir in the rinsed and drained black beans, drained corn, and undrained diced tomatoes with green chiles.
4. Add 1 tablespoon of olive oil, 2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to the mixture. Stir well to combine.
5. Dice the boneless pork tenderloin into 1-inch pieces. Toss with 1 tablespoon of olive oil and season with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
6. Spread the pork pieces evenly over the vegetable and bean mixture in the baking dish.
7. Bake for 30-35 minutes, or until the pork is cooked through and the casserole is bubbly.
8. While the casserole bakes, prepare the cilantro-lime rice: In a medium saucepan, combine the uncooked long-grain white rice, 3 1/2 cups of water or vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed.
9. Once the rice is cooked, fluff with a fork and stir in the fresh lime juice and chopped fresh cilantro.
10. Serve the hot casserole with cilantro-lime rice. Divide remaining portions into airtight containers for meal prep.

Notes

You can add a sprinkle of shredded cheddar cheese or a dollop of sour cream when serving, if desired. Leftovers are excellent and can be refrigerated for 2-3 days.

Nutrition (per serving)

• Calories: 500
• Protein: 37.9 g
• Carbohydrates: 59.5 g
• Fat: 13.9 g
• Fiber: 9.2 g
• Sodium: 780 mg
• Saturated Fat: 3.7 g
• Sugar: 5.9 g
• Cholesterol: 95 mg