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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.

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)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a skillet, heat olive oil over medium heat. Add diced onion and bell peppers, cooking for about 5 minutes until softened.
  3. Stir in corn, black beans, cumin, chili powder, garlic powder, salt, and pepper. Cook for 2–3 minutes to blend flavors.
  4. Spread a thin layer of enchilada sauce in the bottom of the baking dish.
  5. Layer tortillas to cover the sauce, followed by the black bean mixture, more sauce, and shredded cheese.
  6. Repeat layers until all ingredients are used, ending with sauce and cheese on top.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until bubbly and golden.
  8. 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

Find it online: https://thefamilycooking.com/black-bean-enchilada-casserole/