Description
Vegetarian Black Bean Enchilada Casserole is a hearty and delicious layered dish packed with protein-rich black beans, fresh vegetables, and melty cheese. This easy-to-make casserole blends vibrant flavors and wholesome ingredients, making it a perfect comfort food for family dinners, potlucks, or meal prep. With a mix of sautéed vegetables, spicy seasonings, and classic enchilada sauce layered between corn tortillas, it delivers satisfying taste and nutrition in every bite while being highly customizable to suit various dietary needs.
Ingredients
Scale
Vegetables & Beans
- 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 medium onion, diced
- 1 bell pepper, diced (any color)
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Other Ingredients
- 1 (15-ounce) can enchilada sauce
- 8–10 corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) so it is ready for baking the casserole.
- Sauté Vegetables: In a skillet, heat a small amount of oil over medium heat. Add diced onions and bell pepper, sautéing them for about 5 minutes until the onions turn translucent.
- Add Spices: Stir in ground cumin, chili powder, garlic powder, salt, and pepper. Cook for another minute until the spices become fragrant, enhancing the flavor of the vegetables.
- Prepare Filling: In a large mixing bowl, combine the rinsed black beans, corn kernels, diced tomatoes with green chilies, and the sautéed vegetable mixture. Mix all ingredients well to make a flavorful filling.
- Layer the Casserole: Grease a 9×13 inch baking dish and pour a thin layer of enchilada sauce on the bottom. Arrange a layer of corn tortillas over the sauce evenly.
- Add First Filling Layer: Spread half of the black bean filling mixture evenly over the tortillas, then sprinkle a portion of shredded cheese on top.
- Repeat Layers: Add another layer of tortillas, then spread the remaining filling over them followed by another layer of cheese. Finish with a final layer of tortillas on top.
- Add Sauce and Bake: Pour the remaining enchilada sauce over the top layer of tortillas. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Final Bake Without Foil: Remove the foil carefully. If desired, sprinkle additional cheese on top. Bake uncovered for an extra 10-15 minutes, until the cheese is melted and bubbly with a slight golden crust.
- Cool and Garnish: Let the casserole cool for a few minutes after baking. Garnish with fresh cilantro before slicing and serving to add a burst of fresh flavor and color.
Notes
- Use fresh vegetables whenever possible for the best flavor and texture.
- Cheese can be omitted or substituted with plant-based alternatives to make the dish vegan.
- Adjust spices according to your heat preference; adding diced jalapeños or hot sauce can enhance spiciness.
- This casserole can be made ahead of time and refrigerated before baking.
- For gluten-free option, use gluten-free corn tortillas.
- Leftovers can be refrigerated for up to 4-5 days or frozen for up to 3 months.
- Allow the casserole to cool slightly before slicing to help it set for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: vegetarian, black bean, enchilada, casserole, healthy, easy dinner, Mexican, meatless, one-pan, family meal
