Description
Southwestern bean and cheese enchilada casserole brings comfort straight to your dinner table with layers of cheesy goodness and hearty beans. Grab some tortillas, your favorite cheese, and let the magic of this family-friendly Mexican-inspired dish make weeknight meals deliciously simple.
Ingredients
Scale
Main Ingredients:
- 10–12 corn tortillas
- 2 (15 ounces / 425 grams) cans black beans, drained and rinsed
- 3 cups enchilada sauce (red or green)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Seasoning Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
Optional Toppings:
- Chopped cilantro
- Avocado
- Diced tomatoes
- Shredded lettuce
Instructions
- Grab a skillet and heat 1 tablespoon olive oil over medium heat at 350°F. Sauté 1 small finely chopped onion for 3-4 minutes until translucent.
- Add 2 minced garlic cloves and cook for 30 seconds, releasing their aromatic essence.
- Pour in 2 (15 oz) cans of drained black beans. Sprinkle 1 teaspoon cumin and ½ teaspoon chili powder into the mixture.
- Gently mash some beans with your spatula to create a rustic texture. Season with salt and pepper to your taste preferences.
- Preheat your oven to 375°F (190°C), ensuring the rack is in the middle position.
- Select a 9×13-inch baking dish and spread ½ cup enchilada sauce across the bottom, creating a flavorful base.
- Layer 4-5 corn tortillas to cover the sauce completely, slightly overlapping them.
- Spread half of your prepared bean mixture evenly across the tortillas.
- Sprinkle ⅓ of the 2 cups shredded cheese over the beans.
- Pour another ½ cup enchilada sauce across the layer.
- Repeat the layering process: tortillas, remaining bean mixture, ⅓ cheese, and ½ cup sauce.
- Add a final layer of tortillas, then top with remaining sauce and cheese.
- Cover the dish with aluminum foil and bake for 20 minutes at 375°F.
- Remove foil and continue baking for 10-15 minutes until cheese melts and edges become golden and bubbly.
- Remove from oven and let the casserole rest for 5-10 minutes to set.
- Garnish with optional toppings like chopped cilantro, diced avocado, tomatoes, or shredded lettuce before serving.
Notes
- Customize the heat level by adjusting chili powder or adding diced jalapeños to your bean mixture for more kick.
- Use black beans or pinto beans interchangeably depending on your preference and what’s in your pantry.
- For a gluten-free version, select corn tortillas and verify your enchilada sauce is gluten-free certified.
- Make this dish ahead by assembling and refrigerating up to 24 hours before baking, which can intensify the flavors and make dinnertime easier.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 20 mg