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Enchilada Casserole with Black Beans

This Enchilada Casserole with Black Beans combines classic enchilada flavors with the convenience of a casserole. Perfect for family dinners or meal prep.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine Mexican
Servings 8 servings
Calories 350 kcal

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

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  • 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.
  • Add black beans to the skillet, stirring to combine. Slightly mash some beans for a creamier texture.
  • 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.
  • Repeat layers twice more, ending with remaining cheese and sauce on top.
  • Cover with foil and bake for 25 minutes.
  • Remove foil and bake an additional 10-15 minutes until cheese is bubbly and edges are slightly crispy.