Black Bean and Corn Enchilada Casserole No Meat
Packed with vibrant flavors and wholesome ingredients, this Black Bean and Corn Enchilada Casserole (No Meat) is the perfect vegetarian twist on a Mexican favorite. Layers of soft flour tortillas, hearty black beans, sweet corn, and diced green chilies are smothered with zesty enchilada sauce and melted shredded cheese for a dish that’s as comforting as it is satisfying. Spiced with smoky paprika and earthy cumin, this crowd-pleaser comes together in just 50 minutes, making it a go-to for busy weeknights or casual family dinners. Garnished with fresh cilantro and served with a dollop of sour cream, this meatless casserole is a deliciously easy way to enjoy classic enchilada flavors, minus the meat. Ideal for vegetarians and enchilada lovers alike!
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Recipe Information
Ingredients
- 15 oz can (drained and rinsed) Black beans
- 1.5 cups (fresh, frozen, or canned) Corn kernels
- 2 cups Enchilada sauce
- 8 large Flour tortillas
- 2 cups (cheddar, Monterey Jack, or a blend) Shredded cheese
- 4 oz can (optional, for added heat) Diced green chilies
- 1 medium (diced) Red bell pepper
- 1 medium (diced) Yellow onion
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- (optional, for serving) Sour cream
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 4-5 minutes, or until softened.
Stir in the ground cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for 1 minute until fragrant.
Add the black beans, corn, and diced green chilies (if using) to the skillet. Stir well and cook for 2-3 minutes, then remove from heat.
Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.
Arrange 2 tortillas over the sauce, overlapping as needed. Spread 1/3 of the black bean and corn mixture over the tortillas. Sprinkle with 1/3 of the shredded cheese. Drizzle with 1/2 cup of enchilada sauce.
Repeat the layering process two more times: tortillas, black bean mixture, cheese, and enchilada sauce. End with a final layer of tortillas topped with the remaining sauce and cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and allow it to cool for 5 minutes. Garnish with chopped cilantro.
Serve warm with optional sour cream on the side. Enjoy!
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 5395 mg | 235% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 44.1 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2093 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
