Cheese and Bean Enchilada Casserole
Dive into layers of cheesy, savory perfection with this Cheese and Bean Enchilada Casserole, a quick and easy crowd-pleaser for weeknight dinners or cozy family gatherings. Made with hearty refried beans, protein-packed black beans, and a tangy red enchilada sauce, this casserole is beautifully balanced by a rich blend of melted cheddar and Monterey Jack cheeses. Warm corn tortillas create the perfect base for this satisfying dish, while diced green chilies add an optional kick of heat. Garnished with fresh cilantro and served with creamy sour cream and buttery avocado slices, this enchilada casserole delivers bold Mexican-inspired flavors with minimal effort. Ready in just 45 minutes and serving up to six, this recipe is ideal for anyone craving a comforting, vegetarian dinner that's big on taste and easy on time.
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 2 cups Red enchilada sauce
- 2 cups Refried beans
- 1 cup Black beans (rinsed and drained)
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 1 can Diced green chilies (optional)
- 0.25 cup Chopped cilantro
- 0.5 cup Sour cream (for serving)
- 1 piece Sliced avocado (for serving)
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with vegetable oil.
Spread 1/2 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
Warm the corn tortillas slightly in the microwave (about 20-30 seconds) to make them pliable.
Spread a thin layer of refried beans onto each tortilla, then fold them in half.
Layer half of the folded tortillas in the baking dish, slightly overlapping them.
Sprinkle 1/2 cup of the black beans and 1/2 of the optional diced green chilies (if using) over the tortillas.
Pour 3/4 cup of enchilada sauce over the layer and spread it evenly.
Sprinkle 1 cup each of shredded cheddar and Monterey Jack cheese evenly over the sauce.
Repeat the layers: folded tortillas, black beans, optional chilies, enchilada sauce, and shredded cheeses.
Pour the remaining 1/2 cup enchilada sauce over the top layer and spread evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is fully melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes.
Garnish with freshly chopped cilantro before serving. Optionally, serve with sour cream and sliced avocado on the side.
Nutrition Facts
Calories |
4659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.6 g | 301% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 9682 mg | 421% | |
| Total Carbohydrate | 454.2 g | 165% | |
| Dietary Fiber | 89.0 g | 318% | |
| Total Sugars | 39.6 g | ||
| Protein | 198.3 g | 397% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3977 mg | 306% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 4933 mg | 105% | |
*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.
