My Black Bean Enchilada Bake is stacked up high with Mexican food goodness. It is one of my favorite family vegetarian dinners and I hope you will love too.
Confession time: I have at least six loads of laundry piled up AND my Christmas tree is still up.
Yup. All three trees.
Life is definitely not perfect and I always seem to slip behind.
That is when easy throw-together meals like my Black Bean Enchilada Bake come in handy. I can make this black bean casserole recipe in my sleep.
I start by sautéing one pepper and onion. I add a rinsed can of black bean, a can of tomatoes and a can of green chilies.
I then spray a small casserole dish and line it with yummy corn tortillas.
Next I stack the filling and add cheese.
And finally I layer it up like a lasagna and cover with salsa and more cheese.
My Black Bean Enchilada Bake is simple and delicious.
And I’m going to go make it now and then tackle the laundry. The trees… I’m not sure… They still may be here late-January at the rate I’m going! Haha!
Note: If you are looking for a crock pot recipe, this one is very similar to my Crock Pot Black Bean Bake. It is one of the first few recipes I posted, so the pictures aren’t really good, but the recipe is super yummy. The crock pot version is ideal if you don’t have time to cook at 6 o’clock but you do have some extra time in the morning.
Black Bean Enchilada Stack
- ½ teaspoon olive oil
- 1 green pepper, chopped
- 1 sweet onion, chopped
- ¼ teaspoon salt, divided
- ¼ teaspoon pepper, divided
- 1 15 oz can black beans, rinsed and drained
- 1 14.5 ounce can diced tomatoes, I use fire roasted garlic
- 1 4 oz can green chilies
- 1 teaspoon minced garlic, 2 cloves
- ½ teaspoon oregano
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ⅛ teaspoon cayenne powder, optional
- 16 small corn tortillas
- 8 oz shredded reduced fat Mexican cheese
- ¾ cup salsa
- toppings: sour cream and additional salsa
- Preheat the oven to 350 degrees.
- In a large pan, sauté the pepper and onion over medium heat until translucent or about 5-8 minutes. Sprinkle half the salt and pepper over the pepper and onion while cooking.
- Reduce the heat to medium-low. Add the black beans, tomatoes, chilies, garlic, spices and the rest of the salt and pepper to the pan. Stir the mixture together well and allow to simmer for 5-10 minutes, stirring occasionally. Taste and adjust spices if necessary.
- Line the bottom of a greased 8x8 casserole dish with tortillas.
- Layer ⅓ of the beans mixture on top of the tortillas.
- Cover with ¼ of the cheese.
- Repeat the layering another two times until you have three layers.
- To finish the dish add another layer of tortillas. Cover that with the salsa and then the last quarter of the cheese.
- Cover with foil and bake for 15 minutes.
- Remove the foil and finish in the over for another 15 minutes. Total of 30 minutes in the oven.
When did you take your tree down?
Do you like Mexican food as much as me?