Name: Black Bean Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: mexican inspired
Ingredients: 2 cans (15 oz each) black beans, drained and rinsed; 10 small corn tortillas; 2 cups enchilada sauce; 2 cups shredded cheese (cheddar or Mexican blend); 1 small onion, chopped; 2 cloves garlic, minced; 1 can (4 oz) green chilies, drained; 1 bell pepper, diced; 1 cup corn (fresh, frozen, or canned); 1 tsp cumin; 1 tsp chili powder; 1 tbsp olive oil; ¼ cup fresh cilantro, chopped; 1 tbsp lime juice; Salt and pepper, to taste

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Short Description

This Black Bean Enchilada Casserole is a delicious, hearty, and satisfying dish perfect for weeknight dinners or gatherings. Layered with seasoned black beans, tortillas, and a flavorful enchilada sauce, this casserole is an easy, meatless meal that even meat lovers will enjoy. With its cheesy goodness and rich flavors, it’s a crowd-pleaser that comes together effortlessly in one baking dish.

Why You’ll Love This Recipe

Easy to Make: Simple ingredients and straightforward layering make this casserole a breeze to prepare.
Vegetarian and Nutritious: Packed with protein-rich black beans, fiber, and essential nutrients.
Family-Friendly: A cheesy and comforting dish that appeals to kids and adults alike.
Customizable: Easily adaptable to various diets with different ingredient swaps.
Great for Meal Prep: Stores and reheats well, making it perfect for leftovers.

Ingredients

Black beans
Corn tortillas
Enchilada sauce
Shredded cheese (cheddar or Mexican blend)
Onion
Garlic
Green chilies
Bell peppers
Corn
Cumin
Chili powder
Olive oil
Fresh cilantro
Lime juice
Salt and pepper

Directions

Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a baking dish.
Prepare the Filling: In a skillet, heat olive oil over medium heat. Sauté chopped onions, garlic, and bell peppers until softened. Stir in black beans, corn, green chilies, cumin, chili powder, salt, and pepper. Cook for 5 minutes, then remove from heat.
Layer the Casserole: Spread a small amount of enchilada sauce at the bottom of the baking dish. Layer corn tortillas, followed by a portion of the black bean mixture, a drizzle of enchilada sauce, and shredded cheese. Repeat until all ingredients are used, finishing with cheese on top.
Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
Garnish and Serve: Let the casserole rest for 5 minutes before serving. Garnish with fresh cilantro and a squeeze of lime juice for added flavor.

Variations

Make it Vegan: Use dairy-free cheese or nutritional yeast for a plant-based version.
Add Protein: Incorporate cooked shredded chicken or ground turkey for extra protein.
Spicy Kick: Add diced jalapeños or extra chili powder for a spicier version.
Gluten-Free: Ensure your enchilada sauce and tortillas are gluten-free.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze portions in a freezer-safe container for up to 3 months.
Reheating: Reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) until warmed through.

FAQs

1. Can I use flour tortillas instead of corn tortillas?

Yes, but corn tortillas hold up better in layers and provide a more authentic flavor.

2. Can I make this casserole ahead of time?

Yes, assemble it ahead and refrigerate for up to 24 hours before baking.

3. What cheese works best for this casserole?

A Mexican blend, cheddar, or Monterey Jack cheese works well.

4. How do I prevent the casserole from being soggy?

Lightly toasting the tortillas before layering can help prevent sogginess.

5. Can I add other vegetables?

Absolutely! Zucchini, mushrooms, or spinach make great additions.

6. How can I make this dish lower in calories?

Use reduced-fat cheese and increase the vegetable content.

7. What can I serve with this casserole?

It pairs well with a side salad, guacamole, or rice.

8. Can I use homemade enchilada sauce?

Yes, homemade sauce adds freshness and allows you to control the spice level.

9. Can I make this in a slow cooker?

Yes, layer the ingredients in a slow cooker and cook on low for 3-4 hours.

10. How do I know when the casserole is done?

It’s ready when the cheese is melted and the sauce is bubbling around the edges.

Conclusion

This Black Bean Enchilada Casserole is a simple yet flavorful dish that brings comfort and satisfaction to the table. Whether you’re making it for a weeknight dinner or a potluck, it’s guaranteed to be a hit. With its rich flavors, versatility, and ease of preparation, this dish is a must-try for enchilada lovers. Enjoy!

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