My go-to on busy weeknights has been this Black Bean Enchilada Casserole Recipe, and honestly, once you make it, you’ll wonder how it wasn’t already in your regular dinner rotation. It has all the bold, smoky, cheesy flavor of traditional enchiladas but without the fussy rolling and dipping.

I first threw this together on a Thursday when I had a couple of cans of black beans, some tortillas that needed using up, and a jar of enchilada sauce sitting in my pantry for who knows how long. I wasn’t expecting much, but the whole family cleaned their plates.

Now I make it almost every other week. It’s cozy, deeply satisfying, and packed with plant-based protein that actually keeps you full.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6 servings
Difficulty Level	Easy

If you love casserole-style Mexican food, you might also enjoy my Chicken Enchilada Casserole Recipe for a hearty protein-packed version.

Table of Contents

Why You’ll Love This Black Bean Enchilada Casserole Recipe

This dish is a lifesaver for hectic weeknights when you want something homemade but don’t have the energy for anything complicated. It comes together in under an hour using mostly pantry staples.

It’s completely vegetarian, which means it works for a wide range of guests. Even the meat-lovers at my table never complain.

The layers of tortillas, beans, and cheese bake up into something that’s almost like a Mexican lasagna. Every forkful has a little of everything.

It reheats beautifully, which makes it one of the best meal-prep dinners I’ve found. Lunch the next day is always something to look forward to.

Kids love it too. My kids specifically ask for the “bean enchilada thing,” which is basically the highest compliment I can get from a 9-year-old and an 11-year-old.

You can customize it endlessly with different toppings, proteins, or heat levels. It’s one of those recipes that becomes your own very quickly.

Budget-friendly: Canned black beans and corn tortillas are among the most affordable ingredients you can stock. This casserole feeds a family of six for the cost of a single restaurant appetizer.
Meal-prep approved: The casserole holds up perfectly in the fridge for up to four days. Make it Sunday night and enjoy stress-free lunches and dinners all week long.
Flexible for dietary needs: It’s naturally vegetarian and can easily be made vegan by swapping out the cheese and sour cream for dairy-free alternatives.
Big bold flavor: The enchilada sauce soaks into the tortilla layers as the casserole bakes, creating rich, deeply seasoned bites throughout the dish.
Crowd-pleasing comfort food: Whether you’re feeding family or bringing a dish to a potluck, this one always gets rave reviews and recipe requests.
One pan to rule them all: Everything bakes in a single baking dish, which means minimal cleanup on a busy night.

Another reader favorite that uses that same Mexican-inspired flavor profile is my Taco Casserole Recipe — perfect for when you want something a little different.

Ingredients

These are simple, pantry-friendly ingredients that come together to create something genuinely delicious. I’ve tested this many times and these amounts and ratios are the sweet spot for a casserole that’s saucy but not soggy.

2 cans (15 oz / 425g each) black beans, drained and rinsed
2 cups (480ml) red enchilada sauce, divided (store-bought or homemade)
1 can (15 oz / 425g) diced tomatoes with green chiles (such as Rotel), drained
1 can (15 oz / 425g) corn kernels, drained (or 1.5 cups / 255g frozen corn, thawed)
1 medium yellow onion, diced (about 1 cup / 150g)
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon salt, or to taste
¼ teaspoon black pepper
12 corn tortillas (6-inch / 15cm), cut in half
2 cups (226g) shredded Mexican cheese blend, divided
½ cup (120g) sour cream, for serving
Fresh cilantro, sliced jalapeños, sliced avocado or guacamole, and lime wedges, for topping

Want to make your own sauce from scratch? Check out my Enchilada Sauce Recipe — it only takes about 10 minutes and makes this casserole taste truly homemade.

Kitchen Equipment Needed

You don’t need anything fancy for this recipe, but having the right tools on hand makes the whole process smoother. A good heavy baking dish is the most important piece of equipment here, since it ensures even heat distribution throughout those layered tortillas.

9×13 inch (23×33 cm) ceramic or glass baking dish — the vessel that makes this all come together
Large skillet or sauté pan — for cooking the onion, garlic, and bean filling
Wooden spoon or silicone spatula — for stirring the filling
Chef’s knife and cutting board — for dicing the onion and mincing the garlic
Can opener — for the black beans, diced tomatoes, and corn
Colander or fine mesh strainer — for draining and rinsing the canned ingredients
Measuring cups and spoons
Aluminum foil — for covering the casserole during the first part of baking
Box grater — if you prefer to shred your own cheese (highly recommended for best melt)
Serving spatula — for scooping clean portions from the baking dish

Read Also: Beef Enchilada Casserole Recipe

Recommended Products for This Recipe

After making this casserole more times than I can count, these are the products I personally keep coming back to. They genuinely make a difference in the final result.

1. 9×13 Ceramic Baking Dish

A quality ceramic baking dish distributes heat evenly, which prevents the bottom layer of tortillas from getting soggy or burnt while the top layer is still cooking. I’ve tried this recipe in cheaper pans and the difference in the final texture is noticeable. Ceramic also goes straight from oven to table beautifully.

Get it on Amazon

2. Premium Mexican Cheese Blend

Pre-shredded cheese works fine, but using a block Mexican cheese blend you shred yourself melts far more smoothly and gives you that gorgeous, gooey pull when you lift a serving out of the pan. The extra two minutes of grating is absolutely worth it.

Get it on Amazon

3. Quality Red Enchilada Sauce

The sauce is the backbone of this dish, so if you’re not making it from scratch, reach for a high-quality canned red enchilada sauce with no artificial additives. I’ve noticed that the better-quality sauces have a deeper, more complex chili flavor that truly elevates the whole casserole.

Get it on Amazon

4. Cast Iron Skillet

A cast iron skillet is my go-to for sautéing the onion and bean filling because it holds heat so well and gives everything a slightly deeper sear. It’s also oven-safe if you ever want to adapt this recipe. A cast iron pan is one of those kitchen investments that lasts forever.

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You might also enjoy: Green Chile Chicken Enchilada Casserole Recipe

Step-by-Step Instructions: How to Make Black Bean Enchilada Casserole

Step 1: Preheat the Oven and Prepare Your Baking Dish

Preheat your oven to 375°F (190°C). Allow at least 10–15 minutes of preheating time so the oven is fully up to temperature before the casserole goes in.
Lightly grease your 9×13 inch (23×33 cm) baking dish with a thin layer of cooking spray or a small amount of olive oil spread with a paper towel. This step prevents the bottom tortilla layer from sticking to the dish.
Set the baking dish aside while you prepare the filling.

Step 2: Sauté the Onion and Garlic

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Let the oil warm for about 30 seconds until it shimmers slightly.
Add the diced yellow onion to the skillet. Spread it out in an even layer and cook, stirring occasionally, for about 5 minutes until the onion becomes soft and translucent. Don’t rush this step — properly softened onion adds sweetness and depth to the filling.
Add the 3 minced garlic cloves to the skillet. Stir continuously and cook for 1 minute until fragrant. Watch the garlic carefully at this stage because it can go from golden to burnt very quickly.

Step 3: Build the Bean Filling

Add the drained and rinsed black beans to the skillet with the onion and garlic. Stir well to combine everything together.
Add the drained diced tomatoes with green chiles and the drained corn kernels. Stir again until all the ingredients are evenly distributed throughout the skillet.
Sprinkle in the 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir thoroughly so the spices coat all the beans and vegetables evenly.
Pour in ½ cup (120ml) of the enchilada sauce into the skillet and stir to combine. This small amount of sauce helps bind the filling and adds extra flavor. Cook for 2 more minutes, then remove the skillet from the heat.

Step 4: Layer the Casserole

Spread ½ cup (120ml) of enchilada sauce across the bottom of the prepared baking dish in a thin, even layer. This prevents the bottom tortillas from drying out during baking and adds flavor to every layer.
Arrange a single layer of corn tortilla halves over the sauce, overlapping them slightly to cover the bottom of the dish completely. You’ll need approximately 8 tortilla halves for this first layer. Don’t worry about being perfectly precise — just aim for full coverage.
Spoon half of the black bean filling mixture evenly over the tortilla layer, spreading it all the way to the edges of the dish.
Sprinkle ½ cup (57g) of the shredded Mexican cheese blend evenly over the bean filling layer.
Add another layer of tortilla halves, overlapping them slightly to cover the bean and cheese layer.
Spoon the remaining bean filling evenly over this second tortilla layer, spreading it to the edges.
Pour the remaining ½ cup (120ml) of enchilada sauce evenly over the top of the bean layer, spreading it gently with the back of a spoon to cover as much surface area as possible.
Add a final layer of corn tortilla halves, overlapping slightly to cover the casserole completely.
Pour the remaining ½ cup (120ml) of enchilada sauce over the top tortilla layer and spread evenly so all the tortillas are coated with sauce. This prevents the top layer from drying out or becoming too crispy.
Sprinkle the remaining 1½ cups (170g) of shredded Mexican cheese blend evenly over the entire surface of the casserole.

Step 5: Bake the Casserole

Cover the baking dish tightly with aluminum foil. Make sure the foil is pressed down around the edges to trap steam inside — this steam is what helps the tortillas soften and meld together into cohesive layers.
Place the covered baking dish on the center rack of the preheated oven. Bake for 20 minutes covered.
After 20 minutes, carefully remove the foil using oven mitts. The casserole will be very hot and steamy, so take care when lifting the foil away from you.
Return the uncovered casserole to the oven and bake for an additional 10–15 minutes, until the cheese on top is fully melted, bubbly, and beginning to turn golden brown in spots. The edges of the casserole should be visibly bubbling.

Step 6: Rest, Top, and Serve

Remove the casserole from the oven and let it rest on a heat-safe surface for at least 5 minutes before cutting. This resting time allows the layers to set slightly, making it much easier to serve clean portions.
Dollop sour cream over the top of the casserole, or serve it on the side so everyone can add as much or as little as they like.
Scatter fresh cilantro leaves and sliced jalapeños over the top for color and freshness. Add sliced avocado or guacamole and squeeze a few lime wedges over individual portions.
Use a large spatula to scoop servings from the baking dish, cutting through the layers cleanly. Serve immediately while the cheese is still gooey and the casserole is hot.

For another great casserole night option, my Slow Cooker Chicken Enchilada Casserole Recipe is a hands-off version that’s perfect for busy days.

Tips for The Best Black Bean Enchilada Casserole

Over the many, many times I’ve made this recipe, I’ve collected a handful of tips that consistently make the difference between a good casserole and a genuinely great one.

Don’t skip rinsing the beans: Draining and rinsing canned black beans removes excess sodium and the starchy liquid that can make the filling watery. This simple step makes a real difference in the texture of the finished casserole.
Drain your canned tomatoes and corn well: Extra liquid from the canned ingredients is the number one cause of a soggy casserole. Press the drained tomatoes and corn gently with a paper towel if they seem especially wet.
Warm your tortillas before layering: Cold corn tortillas can crack and break when you’re trying to lay them flat. Wrap a stack in a damp paper towel and microwave for 30 seconds, or heat them briefly in a dry skillet. Warm, pliable tortillas layer much more neatly.
Shred your own cheese: Pre-shredded cheeses are coated with anti-caking agents like cellulose that actually prevent smooth, gooey melting. Block cheese you shred yourself melts into a much silkier, more luxurious topping.
Make sure every tortilla layer touches the sauce: Sauce is what keeps the tortillas from turning dry or papery in the oven. Be generous with the sauce on each layer, especially the top one.
Let it rest before serving: I know it’s tempting to dig in immediately, but resting the casserole for at least 5 minutes lets everything firm up so you can scoop servings that hold together rather than falling apart.
Use a quality enchilada sauce: Since the sauce is essentially the primary seasoning vehicle for this dish, the quality matters. I usually make my own or choose a brand with clean ingredients and a real chili flavor rather than a tomato-paste-heavy sauce.
Taste and adjust the filling seasoning: Before layering, taste the black bean filling and adjust the salt, cumin, or chili powder to your preference. It’s much easier to season at this stage than after the casserole is assembled and baked.
Add a layer of refried beans for extra richness: If you want an even heartier, richer casserole, spread a thin layer of refried beans on the bottom tortilla layer before adding the black bean filling. It creates a creamier texture throughout.
Customize the heat level: Use mild, medium, or hot enchilada sauce depending on your family’s spice preference. You can also add a diced chipotle pepper in adobo sauce to the filling for smoky heat, or skip the jalapeño topping for a milder dish.

Another recipe that uses simple pantry ingredients beautifully is my Healthy Nachos Recipe — great for when you want that same Mexican-inspired flavor as a quick snack.

What to Serve with Black Bean Enchilada Casserole

This casserole is satisfying on its own, but pairing it with the right sides turns it into a full spread that feels genuinely festive.

Guacamole: Creamy, cool guacamole is the perfect counterpoint to the warm, spiced casserole. The richness of the avocado balances the bold enchilada flavors beautifully.
Mexican Street Corn: The charred sweetness and tangy cotija cheese in Mexican street corn pair perfectly with the deep, savory flavors of the casserole. Serve it on the cob or as elotes in a cup.
Coleslaw: A crunchy, lightly dressed coleslaw adds a refreshing textural contrast to the soft, cheesy casserole layers. It’s especially nice in the warmer months.
Healthy Cornbread: A wedge of warm cornbread is ideal for scooping up extra enchilada sauce from your plate. It’s a classic pairing that always works.
Broccoli Salad: A crisp broccoli salad with a light dressing offers a bright, fresh contrast to the rich and hearty casserole. It rounds out the meal nutritionally too.
Simple green salad with lime vinaigrette: Sometimes the simplest sides are the best. A handful of romaine, some cherry tomatoes, thinly sliced red onion, and a bright lime juice and olive oil dressing is all you need.
Spanish rice or cilantro lime rice: A scoop of fluffy rice alongside the casserole turns this into a really substantial meal. The rice soaks up any extra enchilada sauce on the plate, which is always a good thing.
Chipotle Guacamole: If you want a smokier, slightly spicier guacamole situation, this chipotle version adds an extra dimension to the whole meal.

Variations of Black Bean Enchilada Casserole

One of the things I love most about this recipe is how easy it is to adapt. Here are some of the variations I’ve tested and loved over time.

Add chicken: Stir in 2 cups (280g) of shredded rotisserie chicken into the bean filling for a protein-packed, non-vegetarian version. It’s incredibly easy and gives the casserole a heartier, more filling texture.
Use flour tortillas: Flour tortillas create a softer, more pasta-like layer compared to corn tortillas. They work beautifully in this casserole if corn tortillas aren’t your preference or you have flour on hand.
Green enchilada sauce swap: Replace the red enchilada sauce with an equal amount of green enchilada sauce (salsa verde-based) for a tangier, brighter flavor profile. It’s a really lovely change of pace.
Add sweet potato: Fold in 1 cup (150g) of diced and roasted sweet potato into the black bean filling for a subtly sweet, earthy twist that pairs beautifully with the smoky spices.
Make it vegan: Use a dairy-free shredded cheese alternative and replace the sour cream topping with cashew cream or a coconut yogurt-based sour cream. The casserole is already plant-based otherwise, so this is a simple swap.
Add extra veggies: Fold in diced bell peppers, zucchini, or baby spinach to the filling for extra nutrition and color. Add them to the skillet along with the onion so they soften properly before layering.
Spice it up: Add 1–2 diced chipotle peppers in adobo sauce to the filling, or use a hot enchilada sauce, or scatter sliced fresh serrano peppers between the layers for genuine heat throughout the casserole.
Make individual portions: Instead of one large baking dish, divide the layers between individual oven-safe ramekins or mini casserole dishes. Bake for slightly less time, about 20–25 minutes total, checking for bubbly, golden cheese on top.

You might also enjoy: Healthy Cabbage Skillet with Quinoa and Chickpeas Recipe

Storage and Reheating

This casserole stores and reheats extremely well, making it one of the best recipes to double up on for meal prep throughout the week.

Refrigerator storage: Allow the casserole to cool completely to room temperature before covering the baking dish tightly with plastic wrap or transferring portions to airtight containers. Store in the refrigerator for up to 4 days. The flavor actually deepens and improves overnight as the tortillas absorb more of the enchilada sauce.
Freezer storage: This casserole freezes beautifully for up to 3 months. For best results, freeze it before baking: assemble the casserole fully, cover tightly with two layers of plastic wrap followed by a layer of aluminum foil, label with the date, and freeze. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding 5–10 minutes extra cooking time.
You can also freeze already-baked portions: Cool completely, cut into individual servings, wrap each in plastic wrap, and store in a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.
Reheating in the oven: For the best texture when reheating a large portion or the whole casserole, cover with foil and reheat at 350°F (175°C) for 20–25 minutes until warmed through. Remove the foil for the last 5 minutes to re-crisp the top cheese layer.
Reheating individual portions in the microwave: Place a single serving on a microwave-safe plate and heat on high for 1.5–2 minutes, checking and stirring halfway through. Cover with a damp paper towel to retain moisture and prevent the tortillas from drying out.
Do not leave at room temperature: Like all cooked casseroles, this one should not sit at room temperature for more than 2 hours. Store leftovers promptly to maintain food safety.

If meal prep is your thing, the Easy Healthy Dinner Recipes for Family roundup has even more ideas for make-ahead, family-friendly meals.

Nutritional Facts

The following nutritional estimates are per serving, based on 6 servings and include the sour cream topping. Values will vary based on specific brands used.

Calories: approximately 385 kcal
Total Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Cholesterol: 30mg
Sodium: 820mg
Total Carbohydrates: 52g
Dietary Fiber: 11g
Sugars: 7g
Protein: 17g
Vitamin C: 10% DV
Calcium: 25% DV
Iron: 20% DV
Potassium: 680mg

These values are estimates only and may vary based on ingredient brands, portion size, and any modifications or substitutions made to the recipe.

For another hearty but wholesome dinner with great nutritional stats, try my Turkey and Quinoa Stuffed Peppers Recipe.

Health Benefits of Key Ingredients

Beyond being delicious, this casserole is actually packed with nutrients that support a healthy, balanced diet — something I always appreciate in a comfort food recipe that doesn’t feel like it’s compromising on flavor.

Black beans: Black beans are one of the most nutritionally dense legumes you can eat. They’re loaded with plant-based protein and dietary fiber, both of which help keep you full for hours. They’re also an excellent source of iron, folate, magnesium, and potassium, and research suggests that the antioxidants in black beans may help reduce inflammation in the body.
Corn tortillas: Compared to flour tortillas, corn tortillas are lower in calories, lower in fat, and made from whole grain masa, which provides additional fiber and nutrients. They’re also naturally gluten-free, making this casserole accessible for those with gluten sensitivities.
Canned tomatoes with green chiles: Tomatoes are a fantastic source of lycopene, a powerful antioxidant that has been associated with reduced risk of certain chronic diseases. They also contribute vitamin C and potassium to the dish.
Corn: Corn provides complex carbohydrates for sustained energy as well as lutein and zeaxanthin, antioxidants that support eye health. It also adds a natural sweetness that balances the smoky spices in the filling.
Garlic: Garlic has well-documented antimicrobial and immune-supporting properties, largely attributed to its active compound allicin. Even a small amount of garlic adds meaningful health benefits alongside its bold, savory flavor.
Cumin and chili powder: These spice blends contain compounds with anti-inflammatory and digestive-support properties. Cumin in particular has been studied for its potential to aid digestion and support healthy blood sugar regulation.
Cheese: While used in moderation, the Mexican cheese blend adds calcium and protein to each serving. Calcium is essential for bone health and muscle function throughout the body.

For another meal built around the nutritional power of legumes, check out my Chickpea and Spinach Curry Recipe — it’s hearty, vegan, and absolutely packed with goodness.

FAQs About Black Bean Enchilada Casserole

1. Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work well in this casserole and create a softer, more tender layer compared to corn. The texture is a little different — closer to a layered pasta dish — but the flavor is still wonderful.

Just note that flour tortillas can become a bit more dough-like in the center when baked, especially if the casserole is very saucy. Corn tortillas hold their structure a little better in general.

2. Can I make this casserole ahead of time?

Absolutely, and I actually recommend it. Assemble the full casserole the night before, cover it tightly with foil, and refrigerate it overnight.

When you’re ready to bake, let it sit at room temperature for 20–30 minutes first, then bake as directed. The tortilla layers actually absorb more of the sauce overnight, which deepens the overall flavor.

3. My casserole came out watery. What went wrong?

The most common culprit is not draining the canned ingredients well enough. Make sure to drain and rinse the black beans thoroughly, and drain the canned tomatoes and corn until they’re no longer releasing liquid.

Also, make sure you’re not overloading the casserole with sauce. Stick to the 2 cups total in the recipe — this amount creates sauciness without wateriness.

4. Is this casserole spicy?

Using a mild enchilada sauce and standard chili powder makes this recipe quite mild — approachable for kids and spice-sensitive eaters. The jalapeño topping is entirely optional.

If you want more heat, swap the mild sauce for a medium or hot variety, add chipotle peppers in adobo sauce to the filling, or top with sliced fresh serrano peppers before baking.

5. Can I freeze this casserole?

Yes! You can freeze it either before or after baking. If freezing before baking, assemble it completely, wrap it tightly, and freeze for up to 3 months — then thaw overnight in the refrigerator before baking as directed.

If freezing leftovers, cool completely, cut into individual portions, and store in airtight freezer-safe containers for up to 3 months. Reheat individual servings in the microwave or warm a larger portion in the oven covered with foil.

Read Also: Healthy Shepherd’s Pie Recipe

Final Thoughts

This Black Bean Enchilada Casserole has earned a permanent spot in my weekly dinner lineup, and I genuinely think it will in yours too. It’s the kind of recipe that feels both comforting and exciting every single time.

I love that it takes humble pantry ingredients and turns them into something that tastes like you spent way more time in the kitchen than you actually did. That’s the magic of layering bold flavors with simple techniques.

If you give this casserole a try, I’d love to hear how it turned out for you. Drop a comment below and let me know what toppings you went with, or if you made any fun variations of your own.

And if you share it on social media, tag me — seeing your dinner table creations is honestly one of my favorite things.

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