Description
Deep Dish Black Bean Enchilada Casserole is a hearty, vegetarian-friendly dish layered with corn tortillas, black beans, enchilada sauce, cheese, and fresh veggies. It’s an easy, comforting meal perfect for weeknights or meal prep.
Ingredients
Scale
- 12 small corn tortillas
- 2 cups black beans, drained and rinsed
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 2 cups enchilada sauce
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a deep 9×9-inch baking dish.
- In a skillet over medium heat, warm olive oil. Add onion, bell pepper, corn, cumin, garlic powder, salt, and pepper. Sauté for 5 minutes until softened.
- Spread a few tablespoons of enchilada sauce on the bottom of the dish.
- Layer 4 tortillas over the sauce, overlapping as needed. Top with half the black beans, half the veggie mixture, 1/3 of the cheese, and a layer of enchilada sauce.
- Repeat with 4 more tortillas, remaining beans, veggie mixture, 1/3 cheese, and more sauce.
- Top with final 4 tortillas, remaining sauce, and cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake another 10-15 minutes until cheese is bubbly and golden.
- Let rest 5-10 minutes before slicing. Serve with sour cream, avocado, or cilantro if desired.
Notes
- Use green enchilada sauce for a different flavor profile.
- Add cooked chicken or ground turkey if you want a non-vegetarian option.
- This casserole freezes well — just reheat in the oven covered until hot.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 35mg
Keywords: black beans, enchilada casserole, vegetarian, deep dish, Mexican, easy dinner