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Black Bean Enchilada Casserole

Black Bean Enchilada Casserole Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 (15-oz) cans black beans, drained and rinsed
  • 1 (4-oz) can diced green chiles, drained
  • 2 cups red enchilada sauce
  • 12 small corn tortillas
  • 3 cups shredded Mexican blend cheese
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Method
 

  1. Preheat oven to 375°F (190°C). In a large bowl, combine the black beans, green chiles, cumin, chili powder, garlic powder, salt, and 1/2 cup enchilada sauce.
  2. Lightly grease a 9x13-inch baking dish. Spread a thin layer of sauce on the bottom, then layer 4 tortillas, half the bean mixture, 1 cup cheese, and sauce. Repeat with another layer of tortillas, the remaining bean mixture, 1 cup cheese, and sauce. Top with the last 4 tortillas, remaining sauce, and remaining 1 cup cheese.
  3. Bake uncovered 20 to 25 minutes until bubbly. If desired, broil 1 to 2 minutes for a crisp top. Let rest 5 minutes.
  4. Slice into squares and serve with cilantro, avocado, and sour cream if you like.

Notes

Let the casserole sit for 5 minutes after baking so the slices hold together. For extra-crispy cheese, broil for 1 to 2 minutes at the end, watching carefully.