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Vegetarian Black Bean Enchilada Casserole

Savor the Comfort of Vegetarian Black Bean Enchilada Casserole

Delicious Vegetarian Black Bean Enchilada Casserole featuring layers of corn tortillas, black beans, and cheese, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 pieces
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 6-8 pieces Corn Tortillas Essential for layering, choose soft ones for the best texture.
  • 2 cups Red Enchilada Sauce This brings robust flavor; green enchilada sauce can be swapped for a flavorful twist.
  • 1/4 cup El Pato/Jalapeño Sauce Introduces a delightful heat; adjust the amount for your spice comfort level.
  • 1 cup Red Bell Pepper Adds color, sweetness, and crunch; feel free to sub with zucchini or mushrooms!
  • 1 cup Green Bell Pepper Adds color, sweetness, and crunch; feel free to sub with zucchini or mushrooms!
  • 1 cup Sweet Yellow Corn Provides a hint of sweetness; frozen corn works beautifully—no cooking required!
  • 2 cups Black Beans Rinse canned beans thoroughly or substitute with other beans if desired.
  • 1 cup Cheddar and Monterey Jack Cheese Blend Perfect for melting, can be replaced with a dairy-free option for a vegan dish.
  • 1/4 cup Fresh Cilantro Adds a bright, fresh note for garnish; omit if cilantro isn’t your favorite.
  • 1/4 cup Green Onions Garnish that brings brightness; skip it for a simpler finish.

Equipment

  • 9x13-inch casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375˚F (190˚C) and lightly grease a 9x13-inch casserole dish.
  2. In a mixing bowl, combine the red enchilada sauce with the El Pato or jalapeño sauce. Stir well until fully blended.
  3. Pour a thin layer of the combined sauce into the bottom of the greased casserole dish.
  4. Layer 6–8 corn tortillas over the sauce, slightly overlapping. Pour about 1 cup of the enchilada sauce over the tortillas, followed by half of the black beans, sweet corn, bell peppers, and one-third of the cheese blend.
  5. Repeat the layering with another set of tortillas, another cup of sauce, remaining black beans, corn, peppers, and half of the remaining cheese.
  6. Top with the final layer of tortillas, pour the remaining sauce, and finish with the rest of the cheese.
  7. Bake for 45–55 minutes until the cheese is bubbling and golden brown. Note the aromas wafting through your kitchen!
  8. Let the casserole cool for about 5 minutes before serving. Sprinkle with chopped cilantro and sliced green onions.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 500mgFiber: 10gSugar: 4gVitamin A: 20IUVitamin C: 30mgCalcium: 25mgIron: 15mg

Notes

Allowing the casserole to rest after baking ensures cleaner slices and deepens the flavors.

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