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Jump to RecipeBlack Bean Enchilada Casserole is layered like lasagna, but instead of meat sauce and pasta, there are layers of corn tortillas, enchilada sauce, and beans, and everything is topped with cheese and baked until golden and gooey. It’s a budget-friendly meal that tastes delicious and is so easy to make.
Ingredients for Black Bean Enchilada Casserole
You can grab all of these ingredients from the store for about $5. It’s the ultimate budget-friendly meal! A mixture of black and pinto beans makes the filling more interesting and yummy in my opinion, but you could use all black beans or all pinto beans if you have a preference.
- corn tortillas
- red or green enchilada sauce (you can buy a can or you can make homemade enchilada sauce as well)
- canned pinto beans (if you really want to save money you could use dried beans that you cooked yourself)
- canned black beans
- canned corn
- minced garlic
- cumin
- onion powder
- garlic powder
- salt and pepper
- shredded Mexican-style cheese (cheddar, colby jack, or mozzarella would also be great)
How to Make Black Bean Enchilada Casserole
Making this casserole dish is really simple and kind of fun to do! You can get the kids involved if you want! They’ll have fun layering the tortillas and pouring the beans in the dish. Plus, it’s pretty hard to mess this one up, so it’s a safe way to let them “help” you in the kitchen.
To make this, you’ll start by spraying a baking dish with non-stick spray. Pour some enchilada sauce in the bottom of the dish and spread it around so that it covers the surface.
In a small bowl (love having these on hand!) mix together the beans, corn, and all of the seasonings. Set that aside and get to work on the layers.
Place 6 of the tortillas in the bottom of the dish. They will overlap a little and that’s okay. Now, spread half of the beans over the tortillas. Create another layer with the remaining tortillas, then pour the rest of the beans on top. Pour the rest of the enchilada sauce on top of everything, and sprinkle the cheese on top.
Bake for about half an hour, or until the cheese is bubbly and everything is warmed through. Serve up and enjoy!
More Budget-Friendly Casserole Recipes
Budget-friendly casseroles are kind of my jam. I’m all about spending as little time and money on dinner as possible! If you liked this Enchilada Casserole recipe, try out these other casserole dishes.
Chicken and Rice Casserole with Broccoli
Black Bean Enchilada Casserole
4-5
servings10
minutes30
minutesBlack Bean Enchilada Casserole is a layered dish like lasagna, but instead of meat and pasta, there are corn tortillas, enchilada sauce, and cheese.
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Ingredients
12-1 corn tortillas
10 oz can red (or green) enchilada sauce
15 oz can pinto beans, drained and rinsed
15 oz can black beans, drained and rinsed
15 oz can corn, drained
1 tbsp minced garlic
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 cup shredded Mexican-style cheese, optional
Directions
- Preheat oven to 350℉.
- To a medium-sized bowl, add the pinto beans, black beans, corn, minced garlic, and seasonings and stir well.
- Spray a 9×13 baking dish with non-stick spray. Pour half of the enchilada sauce in the bottom of the baking dish. Place about six corn tortillas over the enchilada sauce (they will overlap a little). Spread half of the bean mixture over the tortillas. Place six more tortillas over the bean mixture, then pour the remaining bean mixture over the tortillas. Pour the remaining enchilada sauce over the top. Sprinkle the cheese over top of everything, if using.
- Bake for 30-35 minutes. Serve and top with your favorite toppings like sour cream, shredded lettuce, diced tomatoes, and shredded cheese.
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I made this tonight! I just happened to have all ingredients on hand. I really appreciate how you gave a simple, inexpensive meal idea, and made suggestions on how to personalize or change it up. I made it almost exactly as written, but I used 1 1/2 c frozen corn instead of the canned. It was delicious. Thank you.
Can I swap out canned corn for cream corn. Husband has some diverticulitis.
I make lots of your recipes. Always yummy!
Thanks. Jean
I thought this was good and very easy! I used a 14 oz jar of enchiladas and I think that a 10 oz can wouldn’t have been enough for me. I used half the salt.
Oh gosh! Thanks Julie for such a quick, easy, affordable, flavorful option that the kids love! We are a family of seven, our two older ones live in their own houses but come home for meals and this meal never makes it to leftovers for work! Our five year old even loves it and I’m not sure if it’s because of the extra cheese or what, but I’ll take it! I can’t wait to get your cookbook and I love your YouTube channel!
This is our go-to for busy weeks and when I need something inexpensive, filling, and most importantly YUMMY! Sometimes if we have a leftover ground beef or were able to budget it in for the week, I’ll cook some with taco seasoning and toss it in with the bean and corn mixture. My picky husband loves this recipe!
Can I freeze this dish? And if so, when do I thaw it, how long do I cook it for, and how long (after getting out of the freezer of course).
Just took this out of the oven. It’s delicious (yes, I sneaked a taste and burned my tongue)!!!
This is so delicious! I’ve tried several of Julia’s recipes, I’ve never had a bad one yet. They are all budget friendly and so tasty! Thanks so much Julia!
I would give it 10 stars if I could. I have prepared over 300 new recipes since the pandemic. My picky husband has only said he liked 5 of them. Until this one. He really really likes it. It is a miracle meal. Thank you Julia! You are doing a wonderful job of coming up with great recipes to feed families! I appreciate your hard work.
Very flavorful! We all loved it!
I made this two days ago. It turned out well! All of my family loved it! It was very flavorful!