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layered black bean enchilada casserole

Black Bean Enchilada Casserole

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 medium mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 aluminum foil sheet

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 clove garlic minced
  • 2 can black beans 15 ounces each, drained and rinsed
  • 1 cup corn kernels frozen or canned, drained if canned
  • 1 can diced green chiles 4 ounces, mild
  • 2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cup red enchilada sauce divided
  • 8 corn tortillas 6-inch, halved
  • 2 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled queso fresco optional
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges, for serving
  • 1 avocado sliced, optional garnish

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly oil the 9x13-inch baking dish.
  • Heat olive oil in a large skillet over medium heat and sauté onion and bell pepper until softened, about 5 minutes.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Stir in black beans, corn, green chiles, cumin, chili powder, smoked paprika, salt, and pepper, and cook for 2 minutes to warm through.
  • Spread 1/2 cup enchilada sauce over the bottom of the baking dish.
  • Arrange a layer of tortilla halves to cover the sauce, slightly overlapping.
  • Spoon half of the bean mixture over the tortillas and sprinkle with 2/3 cup Monterey Jack cheese.
  • Add another 1/2 cup enchilada sauce over the filling.
  • Repeat with another layer of tortillas, the remaining bean mixture, and 2/3 cup Monterey Jack cheese.
  • Top with a final layer of tortillas, spread the remaining enchilada sauce, and sprinkle the remaining Monterey Jack and queso fresco if using.
  • Cover the baking dish loosely with foil and bake for 20 minutes.
  • Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly browned.
  • Let the casserole rest for 10 minutes, then garnish with cilantro and avocado slices.
  • Cut into squares and serve with lime wedges.

Notes

For best texture, lightly toast the corn tortillas in a dry skillet before assembling to prevent sogginess, and if using store-bought enchilada sauce, taste and adjust seasoning in the filling to balance salt and heat. You can swap Monterey Jack for pepper jack for extra spice, or add 1 cup sautéed mushrooms or spinach for more vegetables. Make it ahead by assembling up to a day in advance and baking from cold, adding 10 extra minutes covered. Leftovers reheat well and can be frozen in portions for up to 2 months; thaw overnight and reheat covered at 350°F. Serve with a quick side salad or rice to round out the meal.
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