Black bean enchilada casserole
Corn tortillas, two kinds of beans, corn, enchilada sauce, and optional cheese form a filling layered casserole.
Recipe source: Julia Pacheco
- Prep
- 10 min
- Cook
- 30 min
- Makes
- 4 servings
- Budget note
- About $5 when originally published
Directions
- 1
Heat the oven
Set the oven to 350°F and lightly grease a 9-by-13-inch baking dish.
- 2
Mix the filling
Combine both beans, corn, garlic, cumin, onion powder, garlic powder, salt, and pepper.
- 3
Layer
Spread half the enchilada sauce in the dish. Add six overlapping tortillas, half the bean mixture, the remaining tortillas, and the remaining beans. Pour over the rest of the sauce and add cheese if using.
- 4
Bake
Bake for 30–35 minutes, until heated through and the cheese is melted.
Make it work with what you have
Use all black beans or all pinto beans. Skip the cheese for a dairy-free version, and add leftover rice or vegetables to stretch the filling.
Simple and filling
Canned beans supply affordable protein and fiber, while the casserole format turns basic pantry items into a family-style meal.
Storage
Cover and refrigerate for up to 4 days. Reheat individual portions until hot throughout.
Stretch this meal further
These are Helping Plate’s practical additions for shopping carefully and cooking with food-distribution staples.
- Use a modest layer of cheese on top instead of between every layer.
- Cut tortillas to fill gaps so the casserole slices cleanly without needing extra tortillas.
- Serve with shredded cabbage rather than packaged salad for a lower-cost fresh side.
Equipment
9-by-13-inch baking dish · Medium bowl · Can opener
Dietary notes
Vegetarian · Egg-free · Gluten-free when tortillas and sauce are certified
Check for allergens
Milk if cheese is used
Watch the original how-to
Video by Julia Pacheco. Helping Plate provides an independently written, pantry-friendly guide and links back to the original creator.
