Description

A quick, forgiving, and delicious deconstructed enchilada casserole made with just five main ingredients. This vegetarian meal features crispy tortilla edges, savory black beans, and melted cheese, perfect for busy weeknights.

Ingredients

Scale

2 cans (15 oz each) black beans, rinsed and drained
16 oz medium chunky salsa
6–8 large flour tortillas
2 cups shredded Mexican blend cheese
1 cup corn kernels (optional)
1 tsp cumin
1 tsp chili powder
2 green onions, chopped (for garnish)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a large mixing bowl, combine the rinsed black beans, salsa, corn (if using), cumin, and chili powder. Stir until beans are evenly coated.
Tear the tortillas into 2-3 inch pieces and add them directly to the bean mixture, tossing to coat.
Spread half of the bean-tortilla mixture into the bottom of the baking dish and press down gently.
Sprinkle half of the shredded cheese over the first layer.
Add the remaining bean-tortilla mixture on top and spread evenly.
Top with the remaining cheese.
Bake for 20-25 minutes until the cheese is melted and bubbly and the tortilla edges are golden brown.
Remove from oven and let rest for 5-10 minutes before serving to allow the casserole to set.
Garnish with chopped green onions and serve with sour cream or jalapeños.

Notes

For best results, let the casserole rest for 5-10 minutes after baking to prevent it from being soupy. If using a dark metal pan, watch the bottom closely to prevent burning. For a gluten-free version, use corn tortillas. For a vegan version, use vegan cheese and beans.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 4
Sodium: 580
Fat: 10
Saturated Fat: 4
Carbohydrates: 45
Fiber: 8
Protein: 12

Keywords: vegetarian, black bean, enchilada casserole, quick dinner, easy recipe, comfort food, gluten-free option, meal prep