Black Bean Enchilada Casserole
Transform your weeknight dinners with this simple yet satisfying Black Bean Enchilada Casserole, a fiesta of flavors layered with wholesome goodness! Perfect for busy schedules, this vegetarian casserole features hearty black beans, zesty enchilada sauce, aromatic spices like cumin and chili powder, and gooey layers of melted Mexican-style cheese—all tucked between tender corn tortillas. Quick to assemble with just 15 minutes of prep time, this dish bakes to perfection in 30 minutes, delivering a bubbly, cheesy delight that’s perfect for feeding a crowd. Garnish with a sprinkle of fresh cilantro and a dollop of tangy sour cream for a vibrant, customizable finish. Whether you're meal prepping or serving the family, this one-pan Mexican-inspired recipe is sure to become a favorite. Ideal for lovers of enchiladas, casseroles, and easy dinner ideas!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 cups black beans, drained and rinsed
- 1 15-ounce can canned diced tomatoes
- 1.5 cups enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 12 corn tortillas
- 2 cups shredded Mexican-style cheese
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the black beans, canned diced tomatoes, cumin, and chili powder to the skillet. Mix well and heat through, then remove from heat.
Spread 1/2 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Place 4 corn tortillas in a single layer to cover the bottom of the dish (you may need to tear some tortillas to fit).
Spread a third of the black bean mixture over the tortillas, followed by 1/3 cup of the remaining enchilada sauce and 1/2 cup of shredded cheese.
Repeat the layers (tortillas, black bean mixture, enchilada sauce, cheese) two more times, finishing with the remaining 1/2 cup of cheese on top.
Cover the casserole with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped cilantro if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
3519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.5 g | 201% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 268 mg | 90% | |
| Sodium | 4325 mg | 188% | |
| Total Carbohydrate | 403.7 g | 147% | |
| Dietary Fiber | 83.1 g | 297% | |
| Total Sugars | 34.6 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2491 mg | 192% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4037 mg | 86% | |
*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.
