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
Units
Scale
- 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