Name: Easy Vegetarian Black Bean Enchilada Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 1 9x13-inch casserole, about 8 servings
Cuisine: Mexican
Ingredients: 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

Easy Vegetarian Black Bean Enchilada Casserole

At a Glance

Prep: 30 minutes
Cook: 30 minutes
Servings: 1 9x13-inch casserole, about 8 servings

Dietary

Egg-free
Gluten-free
Nut-free
Soy-free
Vegetarian

Allergens

Contains or may contain: Milk.

Calories 337.5 per serving 2700 for selected servings

Fat 10.4g per serving 83g for selected servings

Sugar 7.3g per serving 58g for selected servings

Protein 14g per serving 112g for selected servings

Carbohydrates 47.8g per serving 382g for selected servings

Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.

A satisfying and easy-to-make dish that captures the flavors of enchiladas in a convenient casserole form.

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Ingredients

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

Preheat the Oven Preheat your oven to 375°F (190°C)
Prepare the Filling In 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.
Assemble the Casserole Spread a thin layer of enchilada sauce in the bottom of a greased 9x13-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.
Bake Cover 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.
Serve Remove 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.