Name: Black Bean Enchilada Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 10–12 corn or flour tortillas; 2 cans (15 oz each) black beans, drained and rinsed; 2 cups enchilada sauce (red or green); 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend); 1 medium onion, diced; 1–2 bell peppers, diced; 1 cup corn (fresh, canned, or frozen); 1 tablespoon olive oil; 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; Salt and pepper, to taste; Fresh cilantro and lime wedges, for garnish (optional)

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Why You’ll Love This Recipe

You’ll love this recipe because it delivers all the bold flavors of enchiladas without the fuss of rolling each one. It’s quick to assemble, full of protein and fiber from black beans, and customizable with your favorite veggies or toppings. Whether for a weeknight dinner or meal prep, this casserole is delicious, filling, and guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Corn or flour tortillas
Black beans (canned, drained, and rinsed)
Enchilada sauce (red or green)
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Onion, diced
Bell peppers, diced
Corn (fresh, canned, or frozen)
Olive oil
Cumin
Chili powder
Garlic powder
Salt and pepper
Fresh cilantro and lime wedges for serving (optional)

Directions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with oil or nonstick spray.
Heat olive oil in a skillet over medium heat. Add onion and bell peppers, cooking until softened, about 5 minutes.
Stir in the corn, black beans, cumin, chili powder, garlic powder, salt, and pepper. Cook for another 2–3 minutes to combine flavors.
Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Layer tortillas to cover the sauce, then top with a portion of the black bean mixture, more sauce, and shredded cheese.
Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes, until bubbly and golden on top.
Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped cilantro and lime wedges if desired.

Servings and timing

Serves 6–8 people.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes

Variations

Add Veggies: Include zucchini, spinach, mushrooms, or roasted sweet potatoes for extra nutrients and flavor.
Add Protein: Mix in shredded chicken, ground turkey, or beef if you prefer a meaty version.
Spicy Version: Use spicy enchilada sauce or add diced jalapeños for more heat.
Vegan Option: Use vegan cheese and check that your enchilada sauce is dairy-free.
Breakfast Twist: Add scrambled eggs and top with avocado for a hearty breakfast casserole.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let the casserole cool completely, then cover tightly with foil or place in a freezer-safe dish for up to 3 months. Reheat individual portions in the microwave, or warm the entire casserole in the oven at 350°F (175°C) for 20–25 minutes until heated through.

FAQs

Can I make this casserole ahead of time?

Yes, assemble it up to a day in advance and refrigerate until ready to bake. Add 5–10 extra minutes to the baking time.

What kind of tortillas work best?

Corn tortillas give a classic enchilada flavor, but flour tortillas create a softer texture. Both work well.

Can I use canned enchilada sauce?

Absolutely. Store-bought sauce saves time, but you can also make homemade sauce for richer flavor.

How do I keep the casserole from getting soggy?

Lightly toast or microwave the tortillas before layering to help them hold up better during baking.

Can I make this casserole vegan?

Yes! Use dairy-free cheese and vegan enchilada sauce for a fully plant-based meal.

Can I add rice to this casserole?

Definitely. Add cooked rice to the black bean mixture for extra heartiness.

What toppings go well with enchilada casserole?

Try sour cream, avocado, guacamole, diced tomatoes, jalapeños, or extra cheese.

How do I reheat leftovers without drying them out?

Cover with foil and reheat in the oven at 350°F (175°C) until warm, or microwave with a damp paper towel over the top.

Is this casserole spicy?

It depends on your enchilada sauce and spices. You can adjust the heat level to your preference.

Can I freeze the casserole before baking?

Yes, assemble it completely, cover tightly, and freeze. When ready to bake, thaw overnight in the fridge and bake as directed.

Conclusion

Black Bean Enchilada Casserole is a wholesome, flavorful dish that combines the best parts of enchiladas into one easy, layered bake. Packed with protein, fiber, and delicious Southwestern flavors, it’s a crowd-pleasing meal that’s as simple as it is satisfying. Perfect for meal prep, potlucks, or weeknight dinners, this casserole is comfort food made easy.

Black Bean Enchilada Casserole

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Black Bean Enchilada Casserole is a hearty, layered bake filled with tortillas, black beans, cheese, and enchilada sauce. It’s a flavorful, vegetarian comfort dish that’s easy to assemble and perfect for weeknight dinners or meal prep.

Author: Laura
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6–8 servings
Category: Main Dish
Method: Baking
Cuisine: Mexican
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a skillet, heat olive oil over medium heat. Add diced onion and bell peppers, cooking for about 5 minutes until softened.
Stir in corn, black beans, cumin, chili powder, garlic powder, salt, and pepper. Cook for 2–3 minutes to blend flavors.
Spread a thin layer of enchilada sauce in the bottom of the baking dish.
Layer tortillas to cover the sauce, followed by the black bean mixture, more sauce, and shredded cheese.
Repeat layers until all ingredients are used, ending with sauce and cheese on top.
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until bubbly and golden.
Let rest for 5–10 minutes before serving. Garnish with cilantro and lime wedges if desired.

Notes

Lightly toast tortillas before layering to prevent sogginess.
Use vegan cheese and sauce for a dairy-free version.
Add extra veggies like spinach, mushrooms, or zucchini for added nutrition.
This dish freezes well — assemble ahead for an easy future meal.

Nutrition

Serving Size: 1 portion (about 1/8 of casserole)
Calories: 320
Sugar: 4g
Sodium: 640mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 13g
Cholesterol: 25mg