Introduction

Vegetarian Black Bean Enchilada Casserole is a hearty, flavorful dish perfect for a healthy and satisfying meal. Combining layers of black beans, vegetables, cheese, and enchilada sauce, this casserole offers a comforting blend of textures and spices. It’s perfect for family dinners or meal prep and can be easily customized to suit your taste.

The image shows a white baking dish filled with a baked dish cut into square pieces. The top layer has melted white and yellow cheese that looks gooey, with scattered green cilantro leaves adding fresh color. Below the cheese, a red tomato-based sauce with visible chunks and melted cheese peeks through. The edges of the dish are browned and slightly crispy, showing it is freshly baked. The dish is placed on a white marbled surface with some greens blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (15-ounce) cans black beans, rinsed and drained

1 cup corn kernels (frozen or fresh)

1 (14-ounce) can diced tomatoes with green chilies

1 (15-ounce) can enchilada sauce

8-10 corn tortillas

1 medium onion, diced

1 bell pepper, diced (any color)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro, for garnish (optional)

Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: In a skillet, heat a small amount of oil over medium heat. Add the diced onions and bell pepper, sautéing until the onions are translucent, about 5 minutes.

Step 3: Stir in the cumin, chili powder, garlic powder, salt, and pepper. Cook for an additional minute until fragrant.

Step 4: In a large bowl, combine the black beans, corn, diced tomatoes, and sautéed vegetables. Mix well.

Step 5: Grease a 9×13 inch baking dish and pour a thin layer of enchilada sauce on the bottom. Layer corn tortillas over the sauce.

Step 6: Spread half of the black bean mixture over the tortillas, then sprinkle with cheese.

Step 7: Add another layer of tortillas, the remaining black bean mixture, and a layer of cheese. Top with a final layer of tortillas and pour the remaining enchilada sauce over the top.

Step 8: Cover with foil and bake for 25 minutes. Remove the foil, add more cheese if desired, and bake for another 10-15 minutes until the cheese is melted and bubbly.

Step 9: Let the casserole cool for a few minutes before slicing.

Step 10: Garnish with fresh cilantro, if using, and serve.

Tips & Variations

Use fresh vegetables and high-quality cheese for the best flavor.

For a vegan version, substitute cheese with a plant-based alternative.

Add diced jalapeños or hot sauce if you like your casserole spicy.

Mix in cooked quinoa for added protein and texture.

Swap black beans for pinto or kidney beans to change the flavor profile.

Use gluten-free tortillas to make the dish gluten-free.

Make the casserole ahead of time and refrigerate until ready to bake.

FAQs

What can I substitute for corn tortillas?

You can use flour tortillas if preferred, or even try polenta slices for a different texture and flavor.

Can this casserole be made vegan?

Yes, simply omit the cheese or use a dairy-free cheese alternative to make it vegan-friendly.

Dinner

Vegetarian Black Bean Enchilada Casserole Recipe