Get ready to transform your dinner routine with the most mouth-watering, crowd-pleasing Mexican-inspired dish that will have everyone begging for seconds! This Black Bean Enchilada Casserole is not just a meal; it's a flavor explosion that combines the rich, hearty goodness of black beans, the zesty kick of enchilada sauce, and a blanket of melted cheese that will make your taste buds dance with joy. Perfect for busy weeknights, family gatherings, or when you're craving something truly spectacular, this recipe is about to become your new go-to comfort food sensation!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 cans black beans, drained and rinsed
- 1 can corn, drained
- 1 can enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your casserole cooks evenly and thoroughly.
- In a large mixing bowl, combine the drained and rinsed black beans, drained corn, cumin, and chili powder. Stir well to ensure that the spices are evenly distributed throughout the beans and corn.
- In a separate bowl, pour in the can of enchilada sauce and set it aside. You will use this sauce to layer your casserole.
- Take a 9x13 inch baking dish and spread a thin layer of the enchilada sauce on the bottom. This will prevent the tortillas from sticking to the dish.
- Next, lay down 4 corn tortillas over the sauce, covering the bottom of the dish. You may need to tear some tortillas to fit them snugly.
- Spread half of the black bean and corn mixture over the tortillas, followed by a generous layer of shredded cheese (about 1 cup). This will create a flavorful layer in your casserole.
- Pour a portion of the enchilada sauce over the cheese layer, ensuring it is evenly distributed.
- Repeat the layering process by adding another 4 corn tortillas on top, followed by the remaining black bean and corn mixture, another cup of shredded cheese, and more enchilada sauce.
- Finish with a final layer of the remaining shredded cheese on top. This will create a deliciously cheesy crust once baked.
- Cover the baking dish with aluminum foil to prevent the cheese from burning and place it in the preheated oven.
- Bake the casserole for 20 minutes, then remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove the casserole from the oven and let it sit for about 5 minutes before slicing. This will help the layers set and make serving easier.
- Serve the black bean enchilada casserole warm, garnished with your favorite toppings such as chopped cilantro, diced avocado, or sour cream.
Tips
- Maximize Flavor: Toast your cumin and chili powder in a dry pan for 30 seconds before adding to the bean mixture to enhance their depth and aroma.
- Cheese Selection: Use a blend of cheeses like monterey jack and cheddar for a more complex flavor profile.
- Make it Ahead: This casserole can be assembled up to 24 hours in advance and refrigerated. Just add an extra 10 minutes to the baking time if cooking from cold.
- Customize Your Toppings: Experiment with fresh garnishes like chopped cilantro, sliced jalapeños, or a dollop of Greek yogurt for added freshness.
- Dietary Modifications: For a gluten-free version, ensure you use gluten-free enchilada sauce and corn tortillas.
- Leftover Magic: This casserole reheats beautifully and can be stored in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
