Black Bean Enchilada Casserole
A hearty meatless stack of corn tortillas, seasoned black beans, sweet corn, and plenty of bubbling cheese.
Ingredients (serves 4)
- 10 corn tortillas
- 2 cans black beans
- 1 cup frozen corn
- 2 cups salsa
- 2 cups shredded cheddar cheese
- 1 bell pepper
- 1 onion
- 1 tsp cumin
- 1 tbsp olive oil
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Save this recipeInstructions
- 1
Heat oven to 375°F. Dice the onion and bell pepper and cook in the olive oil over medium heat until soft, about 5 minutes.
- 2
Stir in the drained black beans, corn, cumin, and 1/2 cup of the salsa. Cook 2 minutes and season with salt.
- 3
Spread a thin layer of salsa in an 8x8 baking dish. Layer tortillas, half the bean mixture, and a third of the cheese. Repeat, then finish with tortillas, remaining salsa, and cheese.
- 4
Cover with foil and bake at 375°F for 20 minutes.
- 5
Uncover and bake until the cheese is golden and bubbling, 10 more minutes. Rest 5 minutes before cutting.
