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Vegetarian Black Bean Enchilada Casserole - Easy, Comforting, and Packed With Flavor

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 corn tortillas (6-inch), halved
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 cup corn kernels (frozen and thawed or canned and drained)
  • 1 medium red onion, finely chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground coriander (optional)
  • 1/4 to 1/2 teaspoon crushed red pepper flakes or chipotle powder (optional, for heat)
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 2 cups red enchilada sauce (store-bought or homemade)
  • 2 1/2 cups shredded cheese (Mexican blend, Monterey Jack, or cheddar)
  • Juice of 1/2 lime
  • 1/4 cup chopped fresh cilantro, plus more for topping
  • 1 small can (4 oz) diced green chiles (optional)
  • Sliced jalapeños, diced avocado, sour cream or Greek yogurt, and extra lime wedges for serving (optional)

Method
 

  1. Prep the oven and pan: Heat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or similar casserole pan.
  2. Sauté the veggies: Warm the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook 4–5 minutes, until softened. Stir in the garlic and cook 30 seconds more.
  3. Build the filling: Add black beans, corn, green chiles (if using), chili powder, cumin, smoked paprika, oregano, coriander (if using), red pepper flakes (if using), salt, and pepper. Stir to coat and warm through for 2–3 minutes. Remove from heat, then stir in lime juice and cilantro. Taste and adjust seasoning.
  4. Layer one: Spread 1/3 cup enchilada sauce over the bottom of the baking dish. Arrange a layer of tortilla halves to cover the base, slightly overlapping.
  5. Add filling and cheese: Spoon 1/3 of the bean mixture over the tortillas, drizzle with about 1/2 cup sauce, and sprinkle with 3/4 cup cheese.
  6. Repeat layers: Add another tortilla layer, another 1/3 of the filling, more sauce, and more cheese. Repeat one more time. Finish with a final tortilla layer, the remaining sauce, and the rest of the cheese.
  7. Bake: Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake another 10–12 minutes, until the cheese is melted and bubbling and the edges are lightly browned.
  8. Rest and garnish: Let the casserole rest for 10 minutes so it sets. Top with extra cilantro, sliced jalapeños, and avocado if you like.
  9. Serve: Scoop into squares and serve with sour cream or Greek yogurt and lime wedges.