Black Bean Enchilada Casserole
Layers of corn tortillas, hearty black beans, and sweet corn baked in a smoky enchilada sauce and topped with bubbly, melted cheese. A weeknight-friendly Tex-Mex classic that's both comforting and packed with flavor.
For 6 servings
10 steps. 35 minutes total.
- 1
Preheat oven to 375°F (190°C)
- a.Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- 2
In a large skillet or Dutch oven, heat the olive oil over medium heat
- a.Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
- 3
Step 3
- a.Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
- 4
Step 4
- a.Create the filling by adding the rinsed black beans, drained corn, chili powder, cumin, oregano, salt, and pepper to the skillet. Pour in 1 cup of the enchilada sauce and stir to combine everything. Let it simmer for 3-4 minutes for the flavors to meld, then remove from heat.
- 5
Begin assembling the casserole
- a.Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
- 6
Step 6
- a.Arrange the first layer by placing 4 tortillas over the sauce, overlapping as needed to cover the surface. Top with half of the black bean mixture and sprinkle with about 2/3 cup of the shredded cheese.
- 7
Step 7
- a.Create the second layer by repeating the process: place 4 more tortillas, the remaining black bean mixture, and another 2/3 cup of cheese.
- 8
Finish with a top layer of the final 4 tortillas
- a.Pour the remaining enchilada sauce over the top, ensuring all tortillas are covered. Sprinkle with the last 2/3 cup of cheese.
- 9
Step 9
- a.Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
- 10
Remove from the oven and let the casserole rest for at least 10 minutes
- a.This is crucial for it to set, making it easier to slice and serve. Garnish with fresh cilantro before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent corn tortillas from cracking, warm them in the microwave for 30-60 seconds wrapped in a damp paper towel before layering.
- 2Rinsing canned beans and corn removes excess sodium and starchy liquid, resulting in a better flavor and texture.
- 3Letting the casserole rest for 10 minutes after baking is essential. It allows the layers to set, ensuring clean, beautiful slices.
- 4For a creamier filling, stir in 1/4 cup of sour cream or plain Greek yogurt into the black bean mixture before layering.
- 5Serve with toppings like sliced avocado, a dollop of sour cream, pico de gallo, or pickled jalapeños to enhance the flavors.
Adapt it for your goals.
Protein Boost
Add 1.5 cups of shredded rotisserie chicken or cooked ground beef to the black bean mixture for a heartier meal.
Spicy KickSpicy Kick
Sauté one finely diced jalapeño with the onion, or add 1/4 teaspoon of cayenne pepper with the other spices for extra heat.
Veggie LoadedVeggie-Loaded
Incorporate 1 cup of sautéed bell peppers, zucchini, or a handful of fresh spinach into the filling for added nutrients and texture.
Vegan FriendlyVegan-Friendly
Use your favorite brand of dairy-free shredded cheese and ensure your enchilada sauce is certified vegan to make this dish plant-based.
Why this is on our healthy list.
Excellent Source of Fiber
The black beans and corn are rich in dietary fiber, which promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
High in Plant-Based Protein
Black beans provide a substantial amount of protein, essential for muscle repair, immune function, and sustained energy, making this a satisfying vegetarian meal.
Rich in Essential Minerals
This dish is a good source of important minerals like iron, magnesium, and potassium, which are vital for energy production, nerve function, and maintaining healthy blood pressure.
Frequently asked questions
A single serving of this Black Bean Enchilada Casserole contains approximately 480-550 calories. The exact number can vary based on the specific brands of enchilada sauce and cheese used.