Bean & Cheese Enchilada Casserole : Ultimate & Comfort

If you’re craving something cheesy, satisfying, and incredibly easy to make, this Bean and Cheese Enchilada Casserole is the answer. It’s everything you love about enchiladas—rich enchilada sauce, gooey cheese, and hearty beans—layered into a no-fuss, oven-baked casserole. Whether you’re cooking for a busy weeknight or planning a cozy Meatless Monday dinner, this vegetarian favorite will hit the spot.

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Why You’ll Love This No Meat Enchilada Recipe

This dish proves that you don’t need meat to create a filling, flavorful dinner. With just a few pantry staples and minimal prep, you get a casserole that’s comforting, packed with plant-based protein, and loaded with flavor. It’s also easy to scale up for a crowd or freeze for later. Whether you’re vegetarian, cutting back on meat, or just love Mexican-inspired meals, this bean enchilada casserole is a go-to dinner option.

Ingredients for Bean and Cheese Enchilada Casserole

Here’s everything you’ll need for this satisfying cheese and bean casserole:

• 10 corn tortillas, cut in halves or quarters
• 1 ½ cups (about 350g) enchilada sauce (store-bought or homemade)
• 1 can (15 oz / 425g) black beans, rinsed and drained
• 1 can (15 oz / 425g) pinto beans, rinsed and drained
• 1 medium onion, finely chopped
• 2 cups (200g) shredded cheddar or Mexican blend cheese
• 1 tsp ground cumin
• ½ tsp garlic powder
• Salt and pepper, to taste
• Olive oil or cooking spray for greasing
• Optional toppings: chopped cilantro, green onions, sour cream, avocado slices

Essential Kitchen Equipment for Making Enchilada Casserole

To make this recipe simple and mess-free, you’ll need:

• 9×13-inch baking dish
• Medium skillet or saucepan
• Mixing bowl
• Measuring cups and spoons
• Sharp knife and cutting board
• Foil (for covering during baking)

Step-by-Step Preparation of the Casserole

1. Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Sauté the onion: Heat a skillet over medium heat with a touch of oil. Add chopped onions and cook until soft and translucent, about 5 minutes. Stir in the cumin, garlic powder, salt, and pepper. Remove from heat.
3. Combine the beans: In a mixing bowl, combine the black beans and pinto beans. Add the sautéed onion mixture and stir well.
4. Layer the casserole: Spread a few tablespoons of enchilada sauce on the bottom of the dish. Add a layer of tortillas, then spoon over some of the bean mixture, sprinkle with cheese, and drizzle with enchilada sauce. Repeat until all ingredients are used, ending with tortillas, sauce, and a generous final sprinkle of cheese.
5. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is bubbly and golden.
6. Rest and serve: Let the casserole cool for 5–10 minutes before slicing. Top with your favorite garnishes and serve warm.

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Tips for a Flavorful and Creamy Cheese Enchilada Sauce

• If using store-bought sauce, add a pinch of cumin or chili powder for extra depth.
• For a creamier texture, stir a spoonful of sour cream or plain Greek yogurt into the sauce before layering.
• Homemade enchilada sauce is easy to make—just sauté garlic and flour, whisk in chili powder and broth, and simmer until thick.

Variations and Substitutions: Bean Burrito and Cheese Options

• Swap black or pinto beans with kidney beans or refried beans.
• Add sautéed vegetables like bell peppers, zucchini, or mushrooms to the bean mix for more flavor and nutrition.
• Use flour tortillas instead of corn if preferred.
• Add a layer of cooked rice or quinoa to make it a more filling bean burrito casserole.
• Try different cheeses such as Monterey Jack, mozzarella, or a spicy pepper jack.

Serving Suggestions for Enchilada Casserole

Pair your bean and cheese enchilada casserole with classic sides like:

• Mexican rice or cilantro-lime rice
• Guacamole or sliced avocado
• Corn on the cob or elote
• A simple green salad with lime vinaigrette
• Tortilla chips and fresh salsa

Garnish each serving with fresh cilantro, chopped green onions, or a dollop of sour cream for extra flavor and visual appeal.

How to Store and Reheat Bean Enchilada Casserole Leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, cover and bake in a preheated oven at 350°F (175°C) for 15–20 minutes or microwave individual portions for 2–3 minutes. This casserole also freezes well—wrap tightly in foil or store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

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Frequently Asked Questions About Cheese and Bean Casseroles

Can I make this casserole ahead of time?
Yes! Assemble it up to 24 hours in advance and refrigerate until ready to bake.

Is this recipe gluten-free?
Yes, as long as you use gluten-free corn tortillas and sauce.

Can I make this spicier?
Add diced green chiles or jalapeños to the bean mixture or use a spicy enchilada sauce.

What’s the best way to cut the tortillas?
Cut them in halves or quarters to easily layer and cover the baking dish.

Can I use homemade beans instead of canned?
Absolutely! Cooked dried beans work great—just measure out about 1 ½ cups per can.

Why This Cheese Enchilada Casserole Is Perfect for Any Night!

This Bean and Cheese Enchilada Casserole is a delicious and easy meatless dinner that’s perfect for any night of the week. Whether you’re following a vegetarian diet or just want a hearty, satisfying casserole that the whole family will enjoy, this dish delivers. It’s packed with flavor, simple to customize, and even better the next day. Give it a try, and don’t forget to share the recipe and subscribe to the blog for more Meatless Monday recipes dinner ideas!

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