Black Bean Enchilada Casserole

This vegetarian Black Bean Enchilada Casserole is a perfect quick and easy weeknight dinner featuring layers of tortillas, creamy black bean filling, and melted gooey cheese. Like a quick and simple Tex-Mex lasagna!

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This vegetarian black bean enchilada casserole was inspired by one of my other favorite vegetarian recipes, black bean enchiladas. The reason I love it so much is that the filling is amazing.

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PREP ONIONS

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COMBINE

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ASSEMBLE

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Black Bean Enchilada Casserole

THE GRACIOUS WIFE

This vegetarian Black Bean Enchilada Casserole is a perfect quick and easy weeknight dinner featuring layers of tortillas, creamy black bean filling, and melted gooey cheese. Like a quick and simple Tex-Mex lasagna!

LET’S GET STARTED!

This vegetarian black bean enchilada casserole was inspired by one of my other favorite vegetarian recipes, black bean enchiladas. The reason I love it so much is that the filling is amazing.

PREP ONIONS

1. Add olive oil to a large skillet over medium heat. Add onions and cumin to the skillet with the olive oil and sauté until tender and translucent, about 2-4 minutes. Remove from heat. Set aside.

COMBINE

2. In a large bowl, place, black beans, sour cream, green chiles, 2 cups shredded cheese, cilantro, and sautéed onions. Stir until fully combined.

ASSEMBLE

3. Pour ¼ of the enchilada sauce in the bottom of a 9”x13” baking dish. Layer about ¼ of the tortillas on top.

READ MORE:

How to Make Black Bean Enchilada Casserole

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