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!
Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword Black Bean Enchilada Casserole
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 10servings
Calories 395kcal
Author Michelle
Ingredients
1tablespoonolive oil
1medium sweet onionthinly sliced
2teaspoonscumin
4cans (15 ounce each) black beansdrained and rinsed
1cupsour cream
2cans (4 ounces each) diced green chilesundrained
3cupsshredded cheddar or Monterey Jack cheesedivided
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.
Video
Notes
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.