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!
Black Bean Enchilada Casserole
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. I could basically just sit down to a big bowl of the filling by itself and be a happy camper.
The filling is simple to make and really allows the comforting flavors to come through with black beans, sautéed onions, sour cream, cumin, and cilantro. Fresh, creamy, and delicious, and it comes together in minutes.
This black bean enchilada casserole features layers of this delicious filling between tortillas with melted cheesy goodness to create the ultimate vegetarian casserole. It's quick and easy for weeknights and a hit for the whole family.
Black Bean Enchilada Casserole Topping Ideas
Like tacos, the toppings on this black bean enchilada casserole can be the best part! Try some of these ideas:
- Fresh cilantro
- Red onions
- Diced avocado or guacamole
- Chopped tomato or pico de gallo
- Sour cream
- Fresh or jarred jalapeno slices
Black Bean Enchilada Casserole Variations
I love this recipe, as is. But if you're looking to mix it up a little, you can try these ideas:
- Protein: You can add some extra protein by adding in some cooked ground or shredded beef, pork, chicken, chorizo, or turkey. Simply cook, drain, and mix it in at the same time as the beans.
- Cheese: You can use your favorite cheese for this recipe or what you have on hand. Chihuahua, mozzarella, a Jack blend, or a Mexican blend would all work well.
- Veggies: This is a great casserole to add extra veggies or leftover veggies from your fridge. Some suggestions are diced bell pepper, zucchini, mushroom, spinach, or diced tomatoes.
- Tortillas: any kind of tortillas will work here. Flour, corn, or even the siete ones. Make sure to toast up the Siete ones in a little skillet before using them. Layer the tortillas of your choosing to cover the whole casserole dish, like making a lasagna.
What to Serve with Black Bean Enchilada Casserole
This makes a pretty hearty, well-rounded meal on its own.
For some extra protein, you can serve it along with some simple chicken, like this cilantro lime chicken.
It also will go well with this cilantro lime rice, if you'd like to keep the full meal vegetarian, or a nice big fresh green salad.
More Black Bean Recipes You'll Love
- Black Bean and Rice Burritos - vegetarian rice and black bean burritos smothered in sauce and cheese.
- Black Bean Enchiladas - One of my favorites, and the recipe that inspired this casserole version. A creamy black bean filling with sauteed onions and freshly chopped cilantro, topped with sauce and gooey cheese.
- Creamy Black Bean Avocado Dip - a creamy, zesty dip with creamy avocado, rich black beans, zesty garlic, and fresh cilantro.
- Refried Black Beans - a simple refried beans recipe made with black beans and just a few other simple ingredients.
- 3 Bean Enchiladas - a meatless meal that the whole family will love, made with 3 types of beans and topped with sauce and gooey cheese.
Black Bean Enchilada Casserole Video
Black Bean Enchilada Cassserole
- 1 tablespoon olive oil
- 1 medium sweet onion thinly sliced
- 2 teaspoons cumin
- 4 cans (15 ounce each) black beans drained and rinsed
- 1 cup sour cream
- 2 cans (4 ounces each) diced green chiles undrained
- 3 cups shredded cheddar or Monterey Jack cheese divided
- ¼ cup fresh chopped cilantro
- 1 can (28 ounces) red enchilada sauce
- 12 to 16 6-inch tortillas
- 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.
- In a large bowl, place, black beans, sour cream, green chiles, 2 cups shredded cheese, cilantro, and sautéed onions. Stir until fully combined.
- Pour ¼ of the enchilada sauce in the bottom of a 9”x13” baking dish. Layer about ¼ of the tortillas on top.
- Then layer ⅓ of of the bean mixture. Repeat the layers twice more each
- After the final bean layer, add the remaining ¼ of tortillas and the remaining ¼ enchilada sauce. Sprinkle with remaining 1 cup shredded cheese.
- Bake in a 350°F oven for about 20-25 minutes, until cheese is melted and bubbly and dish is cooked through.
- Let set for about 10-15 minutes before serving to allow to set.
- Sour cream: You can also use plain Greek yogurt.
- Storage: Store leftovers up to 5 days in the refrigerator. Reheat in individual servings in the microwave.
- Freezer Instructions: Stop before baking (prepare recipe through step 6. Stop before step 7). Cover and freeze for up to 3 to 6 months. Thaw in the refrigerator before baking. Add an additional 10 minutes to the baking time to account for the cold dish.
UPDATE INFO: This recipe was originally published in August 2018. It was updated with new pictures, video, and tips, and republished in March 2023.
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!