black bean enchilada casserole

Marlene Nakamoto
September 29, 2022

Going to a potluck? Here’s a casserole that’s easy to make and transport. It can double as an entrée or side dish to satisfy meat-eaters and vegetarians alike. To tame the heat, substitute Monterey jack for the pepper jack cheese. 



  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 tsp. cumin
  • 2 tsp. chili powder
  • 15 oz. can black beans, drained and rinsed
  • 15 oz. can corn, drained
  • 7 oz. can diced roasted green chiles, drained
  • 1/2 tsp. salt
  • Freshly ground black pepper
  • Cooking spray
  • 28 oz. can enchilada sauce
  • 9 corn tortillas, halved
  • 8 oz. pepper or Monterey jack cheese, shredded


  • Chopped cilantro
  • Diced tomatoes
  • Sliced jalapeno
  • Diced avocado
  • Nonfat sour cream

In a large nonstick skillet, heat olive oil over medium-high heat. Sauté onion until translucent, about 5 minutes. Add garlic, cumin, and chili powder, stirring constantly for 1 minute. Reduce heat to medium and stir in black beans, corn, and green chiles. Remove from heat and season with salt and pepper. 

Prepare a 13-by-9-inch baking pan with cooking spray. Spread about 2/3 cup enchilada sauce in the pan, then place six tortilla halves in a single layer on the sauce. Spread half of the bean mixture evenly on the tortillas then add 2/3 cup enchilada sauce. Sprinkle with 1/3 of the cheese. 

Repeat layers with six tortilla halves, remaining bean mixture, 2/3 cup enchilada sauce, and 1/3 of the cheese. Add remaining tortilla halves, enchilada sauce, and cheese. Cover with foil and bake in preheated 350 F oven for 25 minutes or until cheese is melted and sauce is bubbly. 

Let stand 10 minutes then garnish as desired. Makes 12 servings.

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