Black Bean Enchilada Casserole

This black bean enchilada casserole features layers of tortillas, enchilada sauce, hearty veggies, and gooey, melted cheese. It can also be made ahead!

Course Vegan Main Dish Recipes

Cuisine Southwest-Inspired

Diet Vegan

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 308kcal

Author Louisa

Equipment

Ingredients

25 to 28 corn tortillas
2 cups red enchilada sauce
1 tbsp chili sauce
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 cups corn kernels
2 15-oz cans black beans, rinsed and drained
2 cups shredded vegan cheese of choice
Fresh cilantro, chopped for garnish
Green onion, thinly sliced for garnish
Baking spray

Instructions

Preheat the oven to 375°F and grease a 9 x 13 baking dish.
Mix the enchilada sauce and chili sauce. Spread 1/2 cup of the sauce mixture over the bottom of the prepared baking dish.
Arrange 6 to 8 tortillas over the sauce layer. Overlapping them is fine.
Spread 1 cup of the sauce over the tortilla layer.
Sprinkle half of the beans, half of the corn, and half of the bell peppers on top.
Add a third of the vegan cheese. Repeat the layers, and after the final layer of tortillas, top the casserole with the remaining sauce and shredded cheese.
Bake for 45 to 55 minutes or until the middle is cooked through and the cheese is bubbly and melted.
Cool for 5 minutes and garnish with cilantro and green onion before serving.

Notes

Take your black bean enchilada to the next level and load it up with diced avocado, vegan sour cream, jalapeno, and black olives! Crushed tortilla chips will also be delicious for an added crunch.
Cover the leftover black bean enchilada casserole with plastic wrap or store the slices in an airtight container. Refrigerate the casserole for up to 4 days. To serve, reheat it in the microwave for 1 minute or until heated through.
You can make this tortilla black bean casserole in advance and just freeze the slices (in freezer-safe containers) or the entire thing (cover with foil and lid) for up to 3 months. Thaw in the fridge overnight before reheating. If reheating the whole casserole, pop it in the oven at 350°F for about 30 minutes.

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