Description
This Cheesy Bean and Cheese Enchilada Casserole is a comforting and easy weeknight meal featuring layers of corn tortillas, a flavorful black bean filling, enchilada sauce, and melted cheese, baked to bubbly perfection. It’s a vegetarian-friendly dish that’s perfect for a hearty family dinner or meal prep.
Ingredients
Scale
Ingredients
- 10–12 corn tortillas
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 (15 oz) cans black beans, drained and rinsed
- 1 teaspoon cumin (optional)
- ½ teaspoon chili powder (optional)
- Salt and pepper to taste
- 3 cups enchilada sauce (red or green)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional toppings: chopped cilantro, avocado, diced tomatoes, shredded lettuce
Instructions
- Prep the Filling: In a skillet, heat olive oil over medium heat. Sauté the finely chopped onion for 3–4 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant. Stir in the drained black beans, cumin, and chili powder. Lightly mash some of the beans with a spoon to create a textured filling. Season with salt and pepper to taste.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Assemble Layers: Spread ½ cup of enchilada sauce evenly over the bottom of a 9×13-inch baking dish. Add a layer of corn tortillas over the sauce. Spread half of the bean mixture evenly over the tortillas. Sprinkle with one-third of the shredded cheese and drizzle with another ½ cup of enchilada sauce.
- Repeat Layers: Add another layer of tortillas over the first layer, followed by the remaining bean mixture, another one-third of the cheese, and ½ cup more enchilada sauce. Finally, top with the remaining tortillas, the last of the enchilada sauce, and the remaining cheese.
- Bake: Cover the assembled casserole with foil and bake in the preheated oven for 20 minutes. Then uncover and bake for an additional 10–15 minutes, or until the casserole is bubbly and the cheese is melted and golden.
- Cool and Serve: Let the casserole cool for 5–10 minutes before serving. Top with optional toppings like chopped cilantro, diced avocado, tomatoes, or shredded lettuce as desired.
Notes
- For extra protein, consider adding cooked shredded chicken or ground beef if not vegetarian.
- If you prefer a spicier casserole, add extra chili powder or a dash of hot sauce to the bean filling.
- You can substitute corn tortillas with flour tortillas if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make it vegan, use dairy-free cheese and skip or substitute any optional toppings accordingly.
