Description
A hearty and satisfying black bean enchilada casserole, packed with flavor and perfect for gatherings.
Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can enchilada sauce
- 6 corn tortillas, cut into quarters
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Toppings: sour cream, avocado, cilantro, jalapeños
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté the diced onion, bell pepper, and minced garlic in a skillet over medium heat until soft, about 5 minutes.
- Layer half of the corn tortillas, then half of the black beans, cheese, enchilada sauce, and sautéed vegetables in a baking dish.
- Repeat the layering process with the remaining ingredients.
- Top with a generous layer of remaining cheese.
- Bake covered with foil for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
- Cool slightly before serving and garnish with sour cream, avocado, cilantro, and jalapeños.
Notes
This casserole is versatile and can be customized with various toppings and ingredients. It freezes well and can be made ahead.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 30mg