Black Bean Enchilada Casserole
This Black Bean Enchilada Casserole is the ultimate weeknight comfort food — hearty layers of corn tortillas, smoky seasoned black beans, sweet corn, and zesty diced tomatoes with green chiles, all smothered in rich red enchilada sauce and blanketed with melted Mexican cheese. It comes together in about 50 minutes using mostly pantry staples, making it one of the easiest and most satisfying vegetarian dinners you can put on the table. The layers bake up into something truly special, with every bite delivering bold, deeply seasoned flavor that tastes like you spent far more time in the kitchen than you actually did.
Equipment
- 9x13 inch ceramic or glass baking dish - 23x33 cm; primary baking vessel for the casserole
- 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 - For shredding block cheese; recommended for best melt
- Serving spatula - For scooping clean portions from the baking dish
Ingredients
- 2 cans black beans - 15 oz / 425g each, drained and rinsed
- 2 cups red enchilada sauce - 480ml, divided; store-bought or homemade
- 1 can diced tomatoes with green chiles - 15 oz / 425g, such as Rotel, drained
- 1 can corn kernels - 15 oz / 425g, drained; or 1.5 cups / 255g frozen corn, thawed
- 1 medium yellow onion - about 1 cup / 150g, diced
- 3 cloves garlic - minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt - or to taste
- 1/4 tsp black pepper
- 12 corn tortillas - 6-inch / 15cm, cut in half
- 2 cups shredded Mexican cheese blend - 226g, divided
For Serving
- 1/2 cup sour cream - 120g
- fresh cilantro - for topping
- sliced jalapeños - for topping, optional
- sliced avocado or guacamole - for topping
- lime wedges - for serving
Instructions
- Preheat your oven to 375°F (190°C) and allow at least 10–15 minutes for it to fully come to temperature. Lightly grease a 9x13 inch (23x33 cm) baking dish with cooking spray or a thin layer of olive oil and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add the diced onion and cook for about 5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant.
- Add the drained black beans, drained diced tomatoes with green chiles, and drained corn kernels to the skillet and stir to combine. Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper, then pour in ½ cup (120ml) of enchilada sauce, stir well, cook for 2 more minutes, and remove from heat.
- Spread ½ cup (120ml) of enchilada sauce across the bottom of the prepared baking dish in a thin, even layer to prevent the bottom tortillas from drying out.
- Arrange a layer of halved corn tortillas over the sauce, overlapping slightly to cover the bottom completely, then top with half the bean filling and ½ cup (57g) of shredded cheese. Repeat with another tortilla layer, the remaining bean filling, and a final layer of tortillas.
- Pour the remaining ½ cup (120ml) of enchilada sauce evenly over the top tortilla layer, spreading gently to coat all the tortillas. Sprinkle the remaining 1½ cups (170g) of shredded Mexican cheese blend evenly over the surface.
- Cover the baking dish tightly with aluminum foil and bake on the center rack for 20 minutes, allowing the steam to soften the tortilla layers and meld everything together.
- Carefully remove the foil and return the casserole to the oven for an additional 10–15 minutes, until the cheese is fully melted, bubbly, and beginning to turn golden brown in spots.
- Remove the casserole from the oven and let it rest for at least 5 minutes before cutting to allow the layers to set. Serve topped with sour cream, fresh cilantro, sliced jalapeños, avocado or guacamole, and lime wedges.
Notes
- Drain and rinse canned black beans thoroughly to remove excess sodium and starchy liquid that can make the filling watery.
- Also drain the canned tomatoes and corn well before adding — excess liquid is the most common cause of a soggy casserole.
- Warm corn tortillas in a damp paper towel in the microwave for 30 seconds before layering so they don't crack or break.
- Shred cheese from a block rather than using pre-shredded cheese for a smoother, gooier melt — pre-shredded cheese contains anti-caking agents that inhibit melting.
- Taste the filling before layering and adjust salt, cumin, or chili powder to your preference.
- Make ahead: Assemble the casserole the night before, cover tightly, and refrigerate. Let it sit at room temperature for 20–30 minutes before baking as directed.
- To freeze before baking: wrap assembled, unbaked casserole tightly with two layers of plastic wrap and a layer of foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- To make vegan: use a dairy-free shredded cheese alternative and substitute the sour cream topping with cashew cream or coconut yogurt sour cream.
- For a heartier version: stir in 2 cups (280g) of shredded rotisserie chicken into the bean filling before layering.
- Swap red enchilada sauce for an equal amount of green enchilada sauce for a tangier, brighter flavor profile.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 52gProtein: 17gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 820mgPotassium: 680mgFiber: 11gSugar: 7gVitamin A: 12IUVitamin C: 10mgCalcium: 25mgIron: 20mg
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