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Vegetarian Black Bean Enchilada Casserole

A hearty and flavorful Vegetarian Black Bean Enchilada Casserole is a delicious meatless option. Packed with black beans, corn, and cheese, this casserole is easy to make and perfect for a comforting meal.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
6-8
Ingredients
  • 2 cans (15oz each) Black Beans, Rinsed and Drained
  • 1 cup Corn, Frozen or Canned
  • 8 Corn Tortillas
  • 2 cups Cheddar Cheese, Shredded
  • 1 cup Monterey Jack Cheese, Shredded
  • 28 oz Red Enchilada Sauce
  • 1/2 cup Diced Onion
  • 1/2 cup Green Bell Pepper, Diced
  • 1 tablespoon Olive Oil
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Prepare the Black Bean Filling

Heat olive oil in a large skillet over medium heat. Add diced onion and green bell pepper and cook until softened, about 5 minutes. Stir in cumin, chili powder, garlic powder, salt, and pepper. Add black beans and corn and cook for another 5 minutes, stirring occasionally, until heated through.

Assemble the Casserole

Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of enchilada sauce on the bottom of the dish. Layer 2 tortillas on top of the sauce, slightly overlapping. Spread half of the black bean mixture over the tortillas, then sprinkle with half of the cheddar cheese and half of the Monterey Jack cheese. Repeat layers: tortillas, remaining black bean mixture, remaining cheddar cheese, and remaining Monterey Jack cheese. Top with the remaining tortillas and pour the remaining enchilada sauce over the top.

Bake the Casserole

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Serve

Let the casserole cool for a few minutes before slicing and serving. Garnish with sour cream, avocado, or your favorite toppings, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 160kcal, Protein: 8g, Fat: 8g, Carbohydrates: 15g, Fiber: 4g

Other Considerations for Nutrition

Using low-fat cheese reduces fat content. Whole wheat tortillas increase fiber. This recipe is a good source of plant-based protein.

← Vegetarian Baked Ziti with Roasted Vegetables and Creamy Bechamel →

FAQ

  • Can I add other vegetables to this casserole?

    Yes! Diced zucchini, bell peppers (red, yellow, or orange), or spinach would be great additions.
  • Can I use different types of beans?

    Pinto beans or kidney beans would be suitable substitutions for black beans.
  • Is this recipe gluten-free?

    This recipe is gluten-free if you use corn tortillas that are certified gluten-free. Be sure to check the label to ensure they are gluten-free.