Description
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
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Combine the beans: In a mixing bowl, combine the black beans and pinto beans. Add the sautéed onion mixture and stir well.
- 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.
- 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.
- Rest and serve: Let the casserole cool for 5–10 minutes before slicing. Top with your favorite garnishes and serve warm.
Notes
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.
- Prep Time: 15
- Cook Time: 30
- Category: Bean and Cheese Enchilada Casserole
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 340 kcal
- Sugar: 4g
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 15g
Keywords: Bean and Cheese Enchilada Casserole