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Vegetarian Black Bean Enchilada Casserole

Savory Vegetarian Black Bean Enchilada Casserole Delight

A vibrant Vegetarian Black Bean Enchilada Casserole that delights with hearty black beans, colorful veggies, and melty cheese, perfect for dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Black Beans Provides protein and fiber; substitute with pinto beans if desired.
  • 1 cup Corn Kernels Adds sweetness and texture; you can use frozen or fresh corn.
  • 1 can Diced Tomatoes with Green Chilies Adds acidity and heat; use plain diced tomatoes and add jalapeños for extra kick.
  • 2 cups Enchilada Sauce Provides moisture and flavor; homemade sauce enhances freshness.
  • 10 pieces Corn Tortillas Forms the layers of the casserole; flour tortillas can be swapped for gluten-free options.
  • 1 medium Onion Deepens flavor with sweetness; yellow or white onion work equally well.
  • 1 medium Bell Pepper Brings color and crunch; any color works or opt for poblano for smokiness.
  • 1 teaspoon Ground Cumin Infuses earthy warmth; omit for a milder taste or substitute with coriander.
  • 2 teaspoons Chili Powder Adds spice and depth; adjust to taste or replace with taco seasoning for variety.
  • 1 teaspoon Garlic Powder Contributes savory notes; fresh garlic can elevate the flavor even more.
  • 2 cups Shredded Cheese (Cheddar/Monterey Jack) Adds creaminess; use dairy-free cheese for a vegan version.
  • 1/4 cup Fresh Cilantro Provides freshness as a garnish; omit for a simpler flavor profile.
  • to taste Salt & Pepper Enhances overall taste; adjust to your liking.

Equipment

  • 9×13-inch baking dish
  • large skillet
  • Mixing bowl
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C) to ensure it's hot and ready for your Vegetarian Black Bean Enchilada Casserole.
  2. In a large skillet, heat a splash of olive oil over medium heat. Add chopped onions and diced bell pepper, cooking for about 5 minutes.
  3. Stir in ground cumin, chili powder, garlic powder, salt, and pepper. Cook for an additional minute.
  4. Transfer the sautéed vegetable mixture to a mixing bowl. Add black beans, corn, and diced tomatoes with green chilies, stirring until well combined.
  5. Spread a thin layer of enchilada sauce in a greased baking dish. Arrange a layer of corn tortillas over the sauce.
  6. Spread half of the bean mixture over the tortillas and top with shredded cheese.
  7. Repeat the layering process with another layer of corn tortillas, remaining bean mixture, and another helping of cheese.
  8. Finish with a layer of tortillas and pour the remaining enchilada sauce over the top.
  9. Cover the casserole with foil and bake for 25 minutes, then remove foil and continue baking for 10-15 minutes until the cheese is melted and bubbly.
  10. Allow the casserole to cool for a few minutes before slicing.
  11. Garnish with fresh cilantro if desired before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 700mgPotassium: 450mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

This casserole is perfect for busy weeknights and can be customized by adding ingredients like jalapeños or other fresh veggies.

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