Black Bean and Corn Enchilada Casserole

• 1 can black beans, drained and rinsed
• 1 can whole kernel corn, drained
• 1 can red enchilada sauce
• 8 corn tortillas, cut into quarters
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro
• 2 green onions, sliced

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine black beans, corn, enchilada sauce, onion, bell pepper, cumin, chili powder, garlic powder, salt, and pepper.
3. 3 Stir in the tortilla quarters until well coated.
4. 4 Pour the mixture into a greased 9x13 inch baking dish.
5. 5 Top with shredded cheddar cheese.
6. 6 Bake for 45 minutes, or until bubbly and cheese is melted.
7. 7 Garnish with cilantro and green onions before serving.

Equipment

• 9x13 inch baking dish
• baking sheet

Variations

• Add a can of diced green chiles for a spicy kick.
• Use spinach or diced tomatoes for extra veggies.

Substitutions

• Use flour tortillas if corn tortillas are unavailable.
• Substitute Monterey Jack cheese for cheddar.

Pairings

• Mexican rice
• Refried beans
• Cilantro lime rice

Nutrition

Tips

• For extra flavor, sauté the onion and bell pepper before adding to the mix.
• This casserole can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a side of avocado slices and a dollop of sour cream.
• Pair with a fresh green salad for a complete meal.

FAQ