If you’re in the mood for a hearty, comforting meal that’s packed with flavor and oh-so-satisfying, this Vegetarian Black Bean Enchilada Casserole is your new best friend. Layers of tender black beans, zesty enchilada sauce, melted cheese, and a few other simple ingredients come together to create a dish that’s as comforting as it is delicious. Trust me, this casserole will leave everyone at the table asking for seconds (and maybe even thirds)! Plus, it’s easy to throw together, making it perfect for a busy weeknight or a meal prep win for the week ahead.
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Whether you’re vegetarian or just looking for a lighter alternative to traditional enchiladas, this casserole doesn’t skimp on flavor. The richness of the black beans, the smokiness from the enchilada sauce, and that perfect layer of cheese—it’s the kind of meal that fills you up and feels like a warm hug. Let’s dive in, shall we?
Why You’ll Love Vegetarian Black Bean Enchilada Casserole
Versatile:
Perfect for a busy weeknight dinner or a crowd-pleasing dish at a get-together. You can serve this casserole on its own or pair it with some fresh guacamole, a side of rice, or a crisp salad to round out the meal.
Budget-Friendly:
Made with pantry staples like black beans, tortillas, and enchilada sauce, this dish won’t break the bank but still tastes like you put in a lot of effort. It’s great for when you want something hearty without spending too much.
Quick and Easy:
This casserole is one of those recipes that comes together in no time. Layer the ingredients, bake, and voilà—you’ve got a comforting, delicious meal. Plus, there’s no rolling involved like traditional enchiladas, so it’s less fuss with the same great flavor!
Customizable:
Feel free to add more vegetables, like bell peppers, onions, or zucchini, to make it even heartier. You can also switch up the cheese to suit your taste—sharp cheddar, Monterey Jack, or a blend of your favorites all work beautifully here.
Crowd-Pleasing:
This casserole is a hit with both vegetarians and meat-lovers alike. The flavors are so bold and comforting, no one will miss the meat. It’s an all-around crowd-pleaser that everyone can enjoy!
Ingredients in Vegetarian Black Bean Enchilada Casserole
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Black Beans: The star of the show. These tender, protein-packed beans give the casserole substance and a rich, earthy flavor.
Corn Tortillas: These are layered throughout the casserole to add a soft, slightly chewy texture. They soak up all the delicious enchilada sauce and hold everything together.
Enchilada Sauce: This is where the magic happens. The sauce adds a deep, smoky flavor with just the right amount of spice. It’s essential for that classic enchilada taste.
Cheese: Shredded cheese, like cheddar or Monterey Jack, gives the casserole that melty, gooey goodness. Plus, it helps hold everything together.
Spices: A mix of chili powder, cumin, garlic powder, and smoked paprika adds depth and complexity to the dish. It’s the perfect spice blend to complement the enchilada sauce.
Onion: A little sautéed onion gives the casserole a sweet and savory base that pairs perfectly with the beans and sauce.
Green Chilies (optional): If you like a bit of heat, green chilies bring just the right amount of spice to balance the richness of the beans and cheese.
Fresh Cilantro: For a fresh, herby finish, garnish the casserole with chopped cilantro. It adds a burst of freshness that brightens up the flavors.
Lime: A squeeze of lime right before serving brings everything together with a zesty kick.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment:
Preheat your oven to 375°F. You want it nice and hot to get that golden, bubbly cheese on top.
Prepare Your Ingredients:
Start by sautéing the onion in a little olive oil over medium heat for about 5 minutes until it becomes soft and translucent. Add the garlic and cook for another minute until fragrant. Stir in the spices (chili powder, cumin, garlic powder, and smoked paprika) and cook for another minute to let the flavors bloom.
Layer the Casserole:
In a 9×13-inch baking dish, spread a thin layer of enchilada sauce on the bottom. Then, layer the corn tortillas on top (you can cut them in half to fit if needed). Next, add a layer of black beans, followed by a generous sprinkle of sautéed onions and some of the shredded cheese. Repeat the layers—sauce, tortillas, beans, onions, and cheese—until you run out of ingredients. Make sure the final layer is cheese.
Bake to Perfection:
Cover the casserole with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly and the casserole is hot all the way through.
Finishing Touches:
Once it’s done, remove the casserole from the oven and let it rest for a few minutes. This allows it to set and makes it easier to cut.
Serve and Enjoy:
Top the casserole with freshly chopped cilantro, a squeeze of lime, and a dollop of sour cream or guacamole if desired. Serve with a side of rice, chips, or a salad, and enjoy!
Nutrition Facts
Servings: About 6 servings
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
How to Serve Vegetarian Black Bean Enchilada Casserole
With Guacamole and Sour Cream:
For that ultimate comfort food experience, serve this casserole with a generous scoop of creamy guacamole and a dollop of tangy sour cream on the side.
With Rice:
Pair it with a side of fluffy cilantro-lime rice or Spanish rice to make the meal extra filling.
With a Salad:
A crisp, fresh salad with a simple lime vinaigrette pairs wonderfully with the rich flavors of the casserole. It’s a great way to add some crunch and freshness.
On its Own:
Sometimes, this casserole is hearty enough to stand alone. Top with cilantro, lime, and maybe a little extra cheese for a complete, satisfying meal.
Additional Tips
Prep Ahead:
You can assemble the casserole the night before and store it in the fridge, covered with foil. Just pop it in the oven when you’re ready to bake!
Spice It Up:
Add jalapeños or a dash of hot sauce to the enchilada sauce if you like your dishes on the spicier side.
Dietary Adjustments:
For a gluten-free version, simply use gluten-free tortillas and check that your enchilada sauce is gluten-free.
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Double the Batch:
This casserole is perfect for making ahead or freezing. Make a double batch and freeze the second casserole for an easy dinner on a busy day.
FAQ Section
Q1: Can I use something other than black beans?
A1: Yes! You can swap black beans for pinto beans or kidney beans if you prefer. You could also use lentils or chickpeas for a different twist.
Q2: Can I make this casserole ahead of time?
A2: Absolutely! You can prepare it the night before, store it in the fridge, and bake it the next day. It’ll save you time and still taste amazing!
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or microwave.
Q4: Can I freeze this casserole?
A4: Yes! Assemble the casserole, but don’t bake it. Cover it tightly with foil and freeze it for up to 3 months. When you’re ready to eat, bake it straight from the freezer, adding about 10–15 extra minutes to the cooking time.
Q5: Can I add meat to this casserole?
A5: Yes! If you want to add meat, ground beef or chicken would be a great addition. Just cook it ahead of time and layer it in with the beans.
Q6: Can I use flour tortillas instead of corn?
A6: Sure! Flour tortillas will work, though they won’t have quite the same texture as corn. Corn tortillas soak up the sauce better, but flour tortillas will still taste great.
Q7: How can I make this casserole spicier?
A7: Add some diced jalapeños or a pinch of cayenne pepper to the sauce or mix some hot sauce into the layers.
Q8: How do I make this casserole more filling?
A8: You can add more beans, or include extra veggies like bell peppers, zucchini, or corn. For more protein, try adding some cooked quinoa or tofu.
Q9: How do I reheat this casserole?
A9: Reheat the casserole in the oven at 350°F for about 15–20 minutes, or microwave individual servings for 2–3 minutes.
Q10: Can I double the recipe?
A10: Yes! Just use a larger baking dish and add a few extra minutes to the baking time.
Conclusion
This Vegetarian Black Bean Enchilada Casserole is an easy, flavorful, and comforting meal that’s perfect for any night of the week. With layers of black beans, gooey cheese, and zesty enchilada sauce, it’s a dish that’ll have everyone coming back for seconds. Plus, it’s simple to make, customizable, and perfect for meal prepping. Whether you’re a seasoned cook or just starting out in the kitchen, this casserole is one you’ll want to make again and again. Enjoy!
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Vegetarian Black Bean Enchilada Casserole
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Vegetarian Black Bean Enchilada Casserole is a satisfying and flavorful dish with layers of corn tortillas, black beans, bell peppers, sweet corn, and a tangy enchilada sauce. Topped with a blend of cheddar and monterey jack cheese, it’s the perfect meatless meal for any occasion.
Ingredients
- 24–28 corn tortillas
- 3 1/2 cups red enchilada sauce
- 1 tablespoon El Pato or your favorite Jalapeño sauce
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 1/2 cups sweet yellow corn kernels, cooked
- 2 15 oz cans black beans, rinsed and drained
- 2 cups shredded cheddar cheese and monterey jack cheese blend
- Fresh cilantro, diced for garnish
- Green onion, thinly sliced for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or a light coat of oil.
- In a small bowl, combine the red enchilada sauce and jalapeño sauce. Stir well to combine.
- Layer the bottom of the prepared baking dish with 6-7 corn tortillas, overlapping slightly.
- Spread 1/4 of the enchilada sauce mixture over the tortillas, followed by a third of the black beans, bell peppers, sweet corn, and shredded cheese blend.
- Repeat the layering process two more times, ending with a layer of tortillas on top. Pour the remaining enchilada sauce mixture over the top layer of tortillas and sprinkle with the remaining cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let it sit for 5 minutes before slicing. Garnish with fresh cilantro and green onions before serving.
Notes
- For extra heat, you can add more jalapeño sauce or sliced fresh jalapeños to the casserole.
- This casserole can be made ahead and stored in the fridge for up to 2 days. Reheat in the oven at 350°F until warmed through.
- For a dairy-free version, use dairy-free cheese and skip the sour cream garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg