If you’ve been craving a hearty, comforting meal that’s bursting with flavor and ridiculously easy to pull together, then this Cheesy Bean and Cheese Enchilada Casserole Recipe is exactly what you need. Imagine layers of soft corn tortillas, a savory black bean filling kissed with warm spices, and gooey melted cheese all baked to bubbly perfection. This dish feels like a hug on a plate, perfect for busy weeknights or feeding a crowd without any fuss. It’s a vibrant mix of textures and tastes that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Cheesy Bean and Cheese Enchilada Casserole Recipe lies in its simple but carefully chosen ingredients, each bringing its own magic to the table. From creamy beans to vibrant spices and melty cheese, every component plays a crucial role in creating that perfect cozy meal.
- 10–12 corn tortillas: These provide the soft, tender layers that soak up the flavorful sauce and binding the casserole together beautifully.
- 1 tablespoon olive oil: Helps sauté the onions and garlic, unlocking their sweet, savory aromas.
- 1 small onion, finely chopped: Adds a slight crunch and depth of flavor to the bean mixture.
- 2 garlic cloves, minced: Brings a subtle punch and warmth that complements the beans perfectly.
- 2 (15 oz) cans black beans, drained and rinsed: The hearty, protein-rich base of the filling, offering creaminess and texture.
- 1 teaspoon cumin (optional): Adds that earthy, smoky note often found in traditional enchilada recipes.
- ½ teaspoon chili powder (optional): Gives a gentle kick without overwhelming, balancing the dish beautifully.
- Salt and pepper to taste: Essential for bringing all those flavors to life and seasoning the beans properly.
- 3 cups enchilada sauce (red or green): The saucy, tangy component that keeps the casserole moist and layers flavorful.
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend): Melts into luscious pockets of gooey, cheesy goodness throughout the casserole.
- Optional toppings: chopped cilantro, avocado, diced tomatoes, shredded lettuce: Adds freshness and color to brighten up each hearty bite.
How to Make Cheesy Bean and Cheese Enchilada Casserole Recipe
Step 1: Prep the Filling
Start with warming the olive oil in a skillet over medium heat to gently sauté the finely chopped onion. Let it cook until it’s soft and translucent—about 3 to 4 minutes. Then stir in the minced garlic and cook for just 30 seconds until fragrant, making sure it doesn’t brown too much. Next, add the drained and rinsed black beans along with cumin and chili powder if you’re using them. Give everything a stir and gently mash some beans with a spatula to create a mix of creamy and chunky textures. Season with salt and pepper to taste. This filling is where all those bold flavors develop and make the casserole truly special.
Step 2: Preheat Oven
While the filling simmers, set your oven to 375°F (190°C). This temperature is ideal to melt the cheese perfectly and bake the casserole evenly without drying it out.
Step 3: Assemble Layers of the Cheesy Bean and Cheese Enchilada Casserole Recipe
Grab a 9×13-inch baking dish and coat the bottom with half a cup of enchilada sauce to prevent sticking and add flavor. Start layering by placing a few corn tortillas on the sauce, followed by spreading half of the bean filling evenly over them. Sprinkle about one-third of your shredded cheese on top, then drizzle another half cup of the enchilada sauce. This layering technique ensures every bite has just the right balance of sauce, filling, and cheese.
Step 4: Repeat Layers
Repeat the layers with more tortillas, the remaining beans, another third of the cheese, and more sauce. Top it off with the last layer of tortillas followed by the remaining enchilada sauce and finish by sprinkling the rest of the cheese over the top. This final layer will create that irresistible cheesy crust after baking.
Step 5: Bake
Cover your casserole with foil to keep it moist and bake it for 20 minutes. After that, remove the foil and bake uncovered for another 10 to 15 minutes until the cheese is bubbling and golden in spots. You’ll smell the intoxicating meld of spices, cheese, and sauce filling your kitchen, a sure sign the casserole is ready.
Step 6: Cool and Serve
Give your casserole about 5 to 10 minutes to cool before digging in. This resting time lets everything set up so it cuts beautifully. When ready, top with fresh chopped cilantro, creamy avocado slices, diced tomatoes, or shredded lettuce to add contrast and crunch. Now, sit down and savor every rich, cheesy, satisfying bite of your Cheesy Bean and Cheese Enchilada Casserole Recipe.
How to Serve Cheesy Bean and Cheese Enchilada Casserole Recipe
Garnishes
Don’t underestimate the power of simple garnishes to elevate this casserole from delicious to unforgettable. Bright chopped cilantro brings fresh herbal notes; creamy avocado adds richness; diced tomatoes offer juicy bursts of sweetness; and shredded lettuce gives a crisp coolness that contrasts the warm casserole perfectly.
Side Dishes
This casserole is delightfully filling on its own, but if you want to round out the meal, consider serving it alongside a crisp green salad with tangy lime vinaigrette or some Mexican-style rice. Black beans or a fresh corn relish also complement the flavors beautifully and add variety to the plate.
Creative Ways to Present
If you’re serving this at a casual gathering, try scooping it into small individual ramekins for a fun, personalized touch. Alternatively, layering it in a clear glass casserole dish allows those gorgeous layered colors to show through, making a stunning presentation. For an extra festive vibe, sprinkle a handful of crushed tortilla chips on top before serving for added crunch.
Make Ahead and Storage
Storing Leftovers
One of the best things about this Cheesy Bean and Cheese Enchilada Casserole Recipe is how well it keeps. Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually meld and improve overnight, making it even tastier the next day.
Freezing
If you want to make this casserole ahead for a busy weeknight, it freezes beautifully. Assemble the casserole (but don’t bake), cover tightly with foil and plastic wrap, then freeze for up to 3 months. When you’re ready to enjoy, bake it straight from the freezer, adding extra time as needed.
Reheating
To reheat, warm individual portions in the microwave until heated through or place the whole casserole in a 350°F oven covered with foil for about 20 minutes, uncovering to melt and brown the cheese on top. This ensures that indulgent, gooey texture you love is still front and center.
FAQs
Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas will create a softer, slightly chewier texture but still work wonderfully in this casserole. Corn tortillas hold the traditional flavor and texture best, but feel free to swap based on what you have.
Is this recipe vegan-friendly?
To make this vegan, simply use dairy-free cheese alternatives and check that your enchilada sauce is vegan-friendly. The black beans provide great protein, making it a satisfying plant-based meal.
Can I add other ingredients to the filling?
Yes! You can customize by adding cooked corn, bell peppers, or even diced green chilies for extra flavor and texture. Just sauté these along with the onions for a harmonious blend.
How spicy is this casserole?
This recipe is mild but flavorful, thanks to optional cumin and chili powder. You can easily adjust the spice level by adding more chili powder or a pinch of cayenne pepper if you prefer some heat.
Can I prepare this casserole ahead and bake later?
Definitely! Assemble the casserole the night before, cover it, and keep it in the fridge. When ready, bake as instructed, adding a few extra minutes if it’s coming straight from refrigeration.
Final Thoughts
This Cheesy Bean and Cheese Enchilada Casserole Recipe is a go-to comfort food that combines ease with incredible taste every time. Whether you’re feeding family, friends, or just treating yourself, it’s a wonderful way to enjoy the best of Mexican-inspired flavors without the fuss. So grab your skillet, preheat your oven, and get ready to dive into a warm, cheesy, bean-filled hug of a meal that’s sure to become a beloved favorite in your recipe rotation.
Print
Cheesy Bean and Cheese Enchilada Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Cheesy Bean and Cheese Enchilada Casserole is a comforting and easy-to-make weeknight meal that layers black beans, flavorful enchilada sauce, and melty cheese between soft corn tortillas. Enhanced with sautéed onions and garlic and optional spices like cumin and chili powder, it’s baked until bubbly and golden. Perfect for a hearty vegetarian dinner, it can be topped with fresh ingredients such as cilantro, avocado, tomatoes, and shredded lettuce for added freshness and texture.
Ingredients
Base 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
Sauce and Cheese
- 3 cups enchilada sauce (red or green)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Optional Toppings
- Chopped cilantro
- Avocado slices
- Diced tomatoes
- Shredded lettuce
Instructions
- Prep the Filling: In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté the finely chopped onion for 3–4 minutes until soft and translucent. Add minced garlic and cook for an additional 30 seconds until fragrant. Stir in the drained and rinsed black beans along with 1 teaspoon cumin and ½ teaspoon chili powder if using. Lightly mash some of the beans with the back of a spoon to create a chunky texture. Season with salt and pepper to taste and remove from heat.
- 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 on the bottom of a 9×13-inch baking dish to prevent sticking. Lay down a layer of corn tortillas. Spread half of the bean mixture over the tortillas, then sprinkle with one-third of the shredded cheese. Pour over another ½ cup of enchilada sauce to moisten the layer.
- Repeat Layers: Add another layer of tortillas followed by the remaining bean mixture, another one-third of the shredded cheese, and ½ cup more enchilada sauce. Finish with a final layer of tortillas, topped with the remaining enchilada sauce and the last of the cheese.
- Bake: Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
- Cool and Serve: Allow the casserole to cool for 5–10 minutes before serving. Garnish with optional toppings such as chopped cilantro, avocado slices, diced tomatoes, and shredded lettuce to add freshness and texture.
Notes
- You can use red or green enchilada sauce based on your preference for flavor and spice.
- Feel free to customize the cheese blend to your liking; Monterey Jack adds creaminess while cheddar gives a sharper taste.
- For a gluten-free meal, ensure your corn tortillas and enchilada sauce are certified gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- To make this vegan, substitute cheese with a plant-based cheese alternative and ensure enchilada sauce is free from animal products.
