Bean Enchilada Casserole

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Rest Time: 10 minutes
• Total Time: 1 hour 5 minutes
• Difficulty: Easy
• Servings: 8

Ingredients

For the Casserole

• 10 small corn tortillas
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cans (10 ounces each) red enchilada sauce
• 1 can (4 ounces) diced green chiles
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 cups shredded Mexican cheese blend
• ½ cup chopped fresh cilantro

Optional Toppings

• Sour cream
• Sliced avocado
• Fresh cilantro
• Diced tomatoes
• Jalapeño slices
• Green onions
• Lime wedges
• Salsa
• Guacamole

Equipment Needed

• 9×13-inch baking dish
• Large skillet
• Mixing spoon
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Aluminum foil

Instructions

Step 1: Prepare the Oven

Preheat the oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of olive oil.

Step 2: Cook the Vegetables

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and bell pepper.

Cook for about 5–6 minutes until softened.

Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Make the Bean Filling

Add the black beans and pinto beans to the skillet.

Mix in:

• Green chiles
• Cumin
• Chili powder
• Smoked paprika
• Oregano
• Salt
• Black pepper

Pour in about ½ cup of enchilada sauce.

Cook for 5 minutes, stirring occasionally, allowing the flavors to combine.

Remove from the heat.

Step 4: Assemble the Casserole

Spread a thin layer of enchilada sauce across the bottom of the prepared baking dish.

Arrange a layer of corn tortillas, overlapping slightly if needed.

Spread one-third of the bean mixture over the tortillas.

Sprinkle with one-third of the shredded cheese.

Drizzle with enchilada sauce.

Repeat the layers two more times until all the ingredients have been used.

Finish with the remaining enchilada sauce and a generous layer of cheese on top.

Step 5: Bake

Cover the casserole loosely with aluminum foil.

Bake for 25 minutes.

Remove the foil and continue baking for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.

Step 6: Rest and Serve

Allow the casserole to rest for 10 minutes before slicing.

Sprinkle with fresh cilantro and serve with your favorite toppings.

Serving Suggestions

Bean Enchilada Casserole pairs perfectly with:

• Mexican rice
• Cilantro lime rice
• Refried beans
• Fresh green salad
• Roasted corn
• Guacamole and tortilla chips
• Pico de gallo
• Sliced avocado
• Cornbread
• Grilled vegetables

Recipe Tips

• Warm tortillas briefly before layering to prevent cracking.
• Drain and rinse canned beans to reduce excess sodium.
• Use freshly shredded cheese for smoother melting.
• Let the casserole rest before serving for cleaner slices.
• Add cooked corn or sautéed zucchini for extra vegetables.
• Taste the filling before assembling and adjust the seasoning as needed.

Variations

Spicy Version

Add diced jalapeños, chipotle peppers in adobo, or extra chili powder for more heat.

Vegan Version

Use dairy-free shredded cheese and a plant-based sour cream alternative.

Extra Veggie

Layer in spinach, mushrooms, corn, or diced zucchini.

Protein Boost

Add cooked quinoa or crumbled tofu to the bean mixture for extra protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave for 2–3 minutes or warm the entire casserole in a 350°F (175°C) oven until heated through.

Freezing Instructions

This casserole freezes beautifully.

Wrap the cooled casserole tightly with plastic wrap and aluminum foil or divide into freezer-safe containers.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use flour tortillas?

Yes. Flour tortillas create a softer texture, while corn tortillas provide a more traditional flavor and hold up well during baking.

Can I prepare it ahead?

Absolutely. Assemble the casserole up to 24 hours in advance, cover, refrigerate, and bake just before serving.

What cheese works best?

A Mexican cheese blend, Monterey Jack, cheddar, or a combination of these cheeses all melt well and add excellent flavor.

Can I make it gluten-free?

Yes. Use certified gluten-free corn tortillas and ensure your enchilada sauce is gluten-free.

Can I add vegetables?

Definitely. Corn, spinach, mushrooms, zucchini, and diced tomatoes all make delicious additions.

Nutrition Information (Per Serving)

• Calories: 390
• Protein: 19 g
• Total Fat: 16 g
• Saturated Fat: 8 g
• Cholesterol: 35 mg
• Carbohydrates: 45 g
• Dietary Fiber: 12 g
• Total Sugars: 5 g
• Sodium: 760 mg
• Calcium: 25% Daily Value
• Iron: 20% Daily Value
• Potassium: 640 mg