Black Bean Enchilada Casserole
A hearty black bean enchilada casserole layered with tortillas, beans, cheese, and green chili sauce, perfect for a flavorful vegetarian meal that everyone will enjoy.
Ingredients
Instructions
- Pour a little enchilada sauce on the bottom of a 9 x 12-inch casserole dish.
- Layer 6 tortillas overlapping (can be softened in a little oil).
- Spread out black beans evenly over the tortillas.
- Sprinkle with chopped cilantro and garlic salt.
- Layer with 1 cup of grated Jack cheese.
- Add another layer of 6 tortillas.
- Pour the can of green chili enchilada sauce over the casserole.
- Bake at 325°F for 20 to 25 minutes.
- Sprinkle with 1 cup of cheese, lightly covered with foil.
- Bake until the cheese topping is melted and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a layer of sour cream between the beans and cheese. You can also substitute corn tortillas for a gluten-free option. For added flavor, try incorporating spices like cumin or chili powder into the black beans. This dish is perfect for meal prep as it reheats well and is a crowd-pleaser like many other Mexican recipes.
Serving Suggestions
Serve the enchilada casserole with a side of Mexican rice or a fresh salad for a complete meal. It pairs beautifully with Favorite Chili Rellenos for a festive dinner. Garnish with additional cilantro and serve with lime wedges for a burst of freshness. This dish is also great for potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or bake in the oven at 350°F until heated through. Cover with foil to prevent the cheese from browning too much during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean Enchilada Casserole contains roughly 773 calories, with 49g protein, 139g carbohydrates, and 5g fat. It is an excellent source of vitamin C (165% of the Daily Value), dietary fiber (123% of the Daily Value), and protein (98% of the Daily Value). It also contributes 34g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Just cover it tightly with foil and refrigerate. When ready to bake, remove it from the fridge and add an extra 5-10 minutes to the baking time to ensure it's heated through.
What can I use instead of Jack cheese?
If you prefer a different cheese, Monterey Jack or even a blend of cheddar and mozzarella can work well. For a dairy-free option, try using a vegan cheese substitute that melts well.
Can I freeze the enchilada casserole?
Absolutely! After baking, allow it to cool completely, then cover it tightly and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).