Enchilada Casserole with Black Beans

Looking for a crowd-pleasing Mexican-inspired dish that’s both nutritious and delicious? This Enchilada Casserole with Black Beans combines classic enchilada flavors with the convenience of a casserole. I’ll guide you through creating this layered masterpiece that’s perfect for family dinners or meal prep.

Ingredients:

• Main Ingredients:
  • 12 corn tortillas
  • 2 (15 oz) cans black beans, drained and rinsed
  • 2 cups Mexican blend shredded cheese
  • 2 cups red enchilada sauce
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
• Optional Additions:
  • Diced jalapeños
  • Sliced black olives
  • Sour cream for serving
  • Fresh cilantro
  • Diced avocado
• Pro Tips:
  • For a spicier version, use hot enchilada sauce
  • Substitute black beans with pinto beans if preferred
  • Make gluten-free by ensuring all ingredients are certified GF
  • Vegetarian-friendly as written; can add shredded chicken for meat lovers

Step-by-Step Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking until softened (about 5 minutes). Add garlic and cook for 30 seconds until fragrant. Stir in cumin and chili powder.
3. Add black beans to the skillet, stirring to combine. The mixture should be well-seasoned and aromatic. Pro tip: Slightly mash some beans for a creamier texture.
4. Begin layering:
   • Spread ½ cup enchilada sauce on the bottom of the baking dish
   • Layer 4 tortillas, overlapping slightly
   • Add 1/3 of the bean mixture
   • Sprinkle 1/3 of the cheese
   • Pour 1/2 cup enchilada sauce
5. Repeat layers twice more, ending with remaining cheese and sauce on top.
6. Cover with foil (tip: spray foil with cooking spray to prevent cheese from sticking) and bake for 25 minutes.
7. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and edges are slightly crispy.

Key Details:

🕒 Total Time: 60 mins (Prep: 20 mins | Cook: 40 mins)
🍽️ Servings: 8 people
🔥 Calories: ~350 per serving
⚙️ Equipment: 9×13 baking dish, large skillet, measuring cups and spoons

Pro Tips & Variations:

To ensure the best results:

• Warm tortillas slightly before layering to prevent cracking
• Let casserole rest for 10 minutes before serving for easier portioning
• For meal prep, assemble ahead and refrigerate up to 24 hours before baking
• Use freshly grated cheese for better melting

Storage Instructions:

Store leftovers in an airtight container:

• Refrigerator: Up to 4 days
• Freezer: Up to 3 months
• Reheat individual portions in microwave for 2-3 minutes
• For best results when freezing, wrap portions individually

Frequently Asked Questions:

Can I make this ahead of time?
Yes! Assemble up to 24 hours in advance and refrigerate. Add 10-15 minutes to baking time if cooking from cold.

How do I prevent the tortillas from getting soggy?
Lightly toast tortillas before assembling and don’t oversaturate with sauce.

Can I use flour tortillas instead of corn?
Yes, though corn tortillas provide more authentic flavor and hold up better to the sauce.

Is this recipe spicy?
The basic recipe is mild, but you can adjust the heat level by choosing different enchilada sauces or adding extra chilies.