Easy Vegetarian Black Bean Enchilada Casserole
A satisfying and easy-to-make dish that captures the flavors of enchiladas in a convenient casserole form.
- Total Time: 1 hour
Ingredients
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- 2 15 oz cans of beans, black, drained and rinsed
- 1 15 oz can of corn, kernels, drained
- 1 15 oz can of tomato(s), diced, drained
- 1 cup of bell pepper, any colour, diced
- 1 onion, red, diced
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- salt and pepper, to taste
- 2 cups of enchilada sauce, homemade or store bought
- 10–12 corn tortillas, small
- 2 cups of cheese, shredded Mexican blend
- coriander (cilantro), chopped for garnish
- Sour Cream, optional for topping
- green onions (salad onions), chopped – optional for garnish
Instructions
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Preheat the OvenPreheat your oven to 375°F (190°C)
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Prepare the FillingIn a large mixing bowl, combine black beans, corn, diced tomatoes, bell peppers, red onion, minced garlic, ground cumin, chili powder, salt, and pepper. Mix well to combine.
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Assemble the CasseroleSpread a thin layer of enchilada sauce in the bottom of a greased 9×13-inch baking dish. Place a layer of corn tortillas on top of the sauce. Add a portion of the black bean mixture over the tortillas. Drizzle enchilada sauce over the filling, and sprinkle with shredded cheese. Repeat the layers, finishing with a layer of tortillas, enchilada sauce, and shredded cheese on top.
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BakeCover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until the casserole is heated through and the cheese is melted.
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ServeRemove from the oven and let it cool for a few minutes. Slice into squares, garnish with chopped cilantro if desired, and serve with sour cream and sliced green onions.
- Prep Time: 30
- Cook Time: 30
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