Black Bean Enchilada Casserole
Warm, saucy layers of corn tortillas, seasoned black beans, and melted cheese come together in this no-fuss casserole. It's all the comfort of enchiladas without the rolling — just stack, bake, and serve with your favorite toppings.
For 6 servings
- prep · ~60 min
Cook the soaked black beans.
Drain the soaked black beans and place them in a pot. Cover with fresh water by 2 inches. Bring to a boil, then reduce heat and simmer until tender, about 45 to 60 minutes. Drain and set aside.
- saute · ~20 min
Build the enchilada sauce.
1.Heat oil in a pan over medium heat.2.Add chopped onion and sauté until soft and translucent (4-5 min).3.Add minced garlic and cook until fragrant (30 sec).4.Add chopped bell pepper, cumin powder, smoked paprika, and red chili powder. Cook for 2 minutes.5.Pour in the fresh tomato puree and salt. Simmer until the sauce thickens slightly (8-10 min).6.Stir in the cooked black beans and simmer for 5 more minutes.TIPUse the back of a spoon to lightly mash some beans against the pan for a creamier texture. - prep
Preheat the oven to 375°F.
Position a rack in the middle of the oven.
- assemble · ~10 min
Layer the casserole.
1.Spread a thin layer of the bean mixture on the bottom of a 9x13 inch baking dish.2.Arrange 4 corn tortillas in a single layer, tearing as needed to cover the surface.3.Spread half of the remaining bean mixture over the tortillas.4.Sprinkle one-third of the shredded cheese.5.Repeat with another layer: 4 tortillas, remaining bean mixture, one-third of cheese.6.Top with the last 4 tortillas and the final third of cheese.TIPSlightly overlapping the tortillas prevents gaps when the casserole bakes. - bake · ~25 min
Bake the casserole.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes, or until the cheese is bubbly and golden.
- rest · ~10 min
Let the casserole rest before slicing.
Remove from the oven and let it stand for 10 minutes. This allows the layers to set for clean slicing.
- garnish
Garnish and serve.
Slice into 6 pieces. Drizzle with fresh lime juice and scatter chopped cilantro over the top before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak dried beans overnight to ensure even cooking and a creamy texture.
- 2Lightly mash some black beans in the pan for a thicker, creamier sauce.
- 3Slightly overlap the corn tortillas to prevent gaps and hold the layers together.
- 4Use fresh tomato puree for a brighter, more authentic enchilada sauce.
- 5Let the casserole rest for 10 minutes after baking so it slices cleanly.
- 6Cover with foil for the first 20 minutes to trap steam and cook evenly.
Adapt it for your goals.
High-protein
Add a layer of shredded cooked chicken or crumbled tofu between the bean mixture for extra protein without changing the cooking time.
veganVegan
Replace cheddar with a plant-based shredded cheese or a cashew cream drizzle, and use oil instead of butter for a fully vegan casserole.
low oilLow-oil
Omit the oil and dry-sauté the onion and garlic in a splash of water or vegetable broth to reduce fat while keeping flavor.
jainJain
Skip the onion and garlic, use asafoetida (hing) and extra cumin for depth, and substitute the cheese with a nut-based topping.
Why this is on our healthy list.
High in Plant-Based Protein
Black beans are a rich source of plant protein and fiber, which supports muscle repair and digestive health.
Rich in Dietary Fiber
A single serving provides a substantial amount of fiber from black beans and corn tortillas, aiding satiety and blood sugar regulation.
Naturally Low in Fat
When made with modest cheese and oil, this casserole is moderate in fat and relies on the natural creaminess of beans.
Packed with Iron and Folate
Black beans deliver iron and folate, essential for red blood cell production and overall energy levels.
Good Source of Antioxidants
Tomatoes and bell peppers contribute vitamin C and lycopene, antioxidants that support immune function.
Frequently asked questions
Yes, use two 15-ounce cans, drained and rinsed. Skip step 1 and add them when the recipe calls for cooked beans, reducing simmer time to 3–4 minutes.
