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
Scale
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.
