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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
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
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.
Begin assembling the casserole. Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
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.
Create the second layer by repeating the process: place 4 more tortillas, the remaining black bean mixture, and another 2/3 cup of cheese.
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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.
This tex_mex recipe takes 60 minutes to prepare and yields 6 servings. At 600.53 calories per serving with 28.26g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Finish with a top layer of the final 4 tortillas. Pour the remaining enchilada sauce over the top, ensuring all tortillas are covered. Sprinkle with the last 2/3 cup of cheese.
Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
Remove from the oven and let the casserole rest for at least 10 minutes. This is crucial for it to set, making it easier to slice and serve. Garnish with fresh cilantro before serving.
Add 1.5 cups of shredded rotisserie chicken or cooked ground beef to the black bean mixture for a heartier meal.
Sauté one finely diced jalapeño with the onion, or add 1/4 teaspoon of cayenne pepper with the other spices for extra heat.
Incorporate 1 cup of sautéed bell peppers, zucchini, or a handful of fresh spinach into the filling for added nutrients and texture.
Use your favorite brand of dairy-free shredded cheese and ensure your enchilada sauce is certified vegan to make this dish plant-based.
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.
Black beans provide a substantial amount of protein, essential for muscle repair, immune function, and sustained energy, making this a satisfying vegetarian meal.
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.
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.
Yes, it can be a very healthy meal. It's packed with plant-based protein and fiber from the black beans, which aids digestion and keeps you full. To make it even healthier, you can use a low-sodium enchilada sauce, reduce the amount of cheese, or opt for a low-fat cheese blend.
Absolutely. You can assemble the entire casserole up to 24 hours in advance. Cover it tightly with foil and refrigerate. When ready to bake, you may need to add 10-15 minutes to the baking time since it will be cold.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F (175°C) oven until warmed through.
Yes, this casserole freezes well. Bake and let it cool completely. Cover tightly with a layer of plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.