Black Bean Enchilada Stack

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Black Bean Enchilada Stack

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.

black bean enchilada bake pin

Confession time:  I have at least six loads of laundry piled up AND my Christmas tree is still up.

Yup.  All three trees.

Still up.

Life is definitely not perfect and I always seem to slip behind.

Black Bean Enchillada Bake-15-6

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.

Black Bean Enchillada Bake-2-1

I then spray a small casserole dish and line it with yummy corn tortillas.

Black Bean Enchillada Bake-3-2

Next I stack the filling and add cheese.

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And finally I layer it up like a lasagna and cover with salsa and more cheese.

Black Bean Enchillada Bake-5-4

My Black Bean Enchilada Bake is simple and delicious.

Black Bean Enchillada Bake-14-5

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
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
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.
Course: Entree
Cuisine: Mexican
Servings: 4 -6
Author: Julie Wunder
Ingredients
  • 1/2 teaspoon olive oil
  • 1 green pepper chopped
  • 1 sweet onion chopped
  • 1/4 teaspoon salt divided
  • 1/4 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
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne powder optional
  • 16 small corn tortillas
  • 8 oz shredded reduced fat Mexican cheese
  • 3/4 cup salsa
  • toppings: sour cream and additional salsa
Instructions
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. Line the bottom of a greased 8x8 casserole dish with tortillas.
  5. Layer 1/3 of the beans mixture on top of the tortillas.
  6. Cover with 1/4 of the cheese.
  7. Repeat the layering another two times until you have three layers.
  8. To finish the dish add another layer of tortillas. Cover that with the salsa and then the last quarter of the cheese.
  9. Cover with foil and bake for 15 minutes.
  10. Remove the foil and finish in the over for another 15 minutes. Total of 30 minutes in the oven.
Recipe Notes

If you serve this with a side dish or salad you could easily serve 8 people. If you have a favorite Mexican spice blend, feel free to use that instead of all the individual spices.

Your turn!

When did you take your tree down?

Do you like Mexican food as much as me?

By | 2018-06-28T14:30:10-04:00 January 13th, 2015|All Vegetarian, Dinner, Food, Lunch, Vegetarian Meals|64 Comments

64 Comments

  1. […] Vegetarian Black Bean Enchilada Stack […]

  2. […] This recipe also comes in a version that you bake in the oven. […]

  3. […] also make a very similar recipe in a casserole dish in the oven depending on my mood, so check that out […]

  4. […] Black Bean Enchilada Bake […]

  5. Esther January 22, 2015 at 9:38 am - Reply

    Wow, this looks super easy and delish!! Can’t wait to try it out 🙂

    I was all ready to take the tree down 2 weeks ago but my darling husband sweetly asked if I can leave it up till his birthday! Guess I will add a few decorations for the Super Bowl! Haha 🙂
    Thanks for joining the link-up!

    • JulieWunder January 22, 2015 at 1:47 pm - Reply

      There is nothing wrong with a little extra sparkle! Thanks for stopping by today!

  6. Mary Beth Jackson January 20, 2015 at 8:54 pm - Reply

    this looks delish and easy- I like easy after a work day! Pinned for future use! and my tree generally comes down after new years:)

  7. Jennifer @ Running on Lentils January 19, 2015 at 4:44 pm - Reply

    Love Mexican food, and this sounds awesome. Thanks! Can’t wait to try it!

  8. Tina Muir January 19, 2015 at 4:22 pm - Reply

    JULIE! This looks delightful, exactly the kind of thing I LOVE to enjoy on a meatless monday. What a healthy, hearty meal! With recipes like this, you don’t need meat! Thanks for joining up for meatless monday 🙂

  9. Lean Lena January 19, 2015 at 4:03 pm - Reply

    That looks super delicious, Julie! And easy. And I might actually look into crock pot option so I have time to take those trees down 🙂
    Thanks for linking up with Tasty Tuesday 🙂

  10. Sarah January 19, 2015 at 11:19 am - Reply

    This looks delicious!
    As much as I love Christmas I have to take the tree down the day after or within a couple days.
    I love Mexican food and I am always looking for new ways to enjoy it and play with the flavors. Although I could go for a delicious taco salad every night!

    • JulieWunder January 19, 2015 at 1:11 pm - Reply

      Me too. I have a very close relationship with tacos 🙂 Thanks for stopping my today!

  11. Farrah January 16, 2015 at 8:05 pm - Reply

    This looks and sounds amazing! *-* Will be adding it to my to-make list! <3

  12. Sue @ This Mama Runs for Cupcakes January 16, 2015 at 4:15 pm - Reply

    Mexican is one of my favorites, so I will definitely be trying this one out!!

  13. Cassandra @PoweredByBling January 16, 2015 at 1:32 pm - Reply

    Thanks for linking up with us today, Julie! I’m a total mexican food addict. It’s my go-to for quick, weeknight meals. This one seems super quick….I’ll be trying it next week on a swim team practice night!

    • JulieWunder January 16, 2015 at 3:28 pm - Reply

      Thanks Cassandra! I literally need an IV of salsa to cure my love of Mexican. Thanks for stopping by the blog today! I really appreciate it.

  14. Leigh Powell Hines January 14, 2015 at 11:12 am - Reply

    This looks great. Will try it very soon, Julie.

  15. jill conyers January 14, 2015 at 5:01 am - Reply

    Yum! I’ve been craving mexican food. #nothingnew

    • JulieWunder January 14, 2015 at 7:32 pm - Reply

      I know. I basically crave Mexican food all the time. And I’m not kidding 🙂

  16. Jessie January 13, 2015 at 11:13 pm - Reply

    Trees up or down – at least your family is still eating delicious meals!

    • JulieWunder January 14, 2015 at 7:31 pm - Reply

      Yes they are!! I wish you were closer, I’d bring you a frozen one! I can imagine you guys are so busy right now.

  17. Danyelle Musselman January 13, 2015 at 5:18 pm - Reply

    OMG, this looks good! The hubby is a huge fan of Mexican food, so I think this would go over well in my house 🙂

  18. Dan Steadman January 13, 2015 at 4:55 pm - Reply

    tree went down on the 29th and in the attic on New Years…we LOVE Mexican food (just went for some last night) sadly our youngest is allergic to milk…so we have to go dairy free cheese for him

  19. Glenda January 13, 2015 at 3:15 pm - Reply

    Don’t worry about the trees Julie! To my daughter’s embarrassment, my tree has stayed up until February before! 🙂 The new recipe looks great. Will have to try it! We love Mexican foods.

    • JulieWunder January 13, 2015 at 4:43 pm - Reply

      Thanks so much Glenda! At the rate I’m going, it might turn into a Valentine tree 🙂

  20. Jaime January 13, 2015 at 2:58 pm - Reply

    Our tree came down on January 2. 🙂 This recipe looks amazingggg.

  21. Renee @ Bendiful Blog January 13, 2015 at 2:15 pm - Reply

    Yummm this looks like a dish I could make ahead for my entire family! I took my tree down but my laundry is like a never ending battle. Keeping up with 4 people is a full time job! I hate folding and matching socks!

    • JulieWunder January 13, 2015 at 4:45 pm - Reply

      Yes, I even have put it in the fridge before and popped it out and put it in the oven at the right time.
      I know of “sock hell” all too well. I can’t imagine doing it for 4 people!!!

  22. Becca @ The Earthlings Handbook January 13, 2015 at 1:13 pm - Reply

    This IS easy! It sounds really good. Have you ever tried sweet potato burritos? Mexican food with Vitamin A!

    We always leave the trees up until at least Epiphany but try to get them down within a week after that. One string of Christmas lights stays up, though, the white “icicle lights” on the arch between living and dining rooms. They are our “winter lights” and stay up until the first day of spring. I love the way they brighten up the house, and at night they make just enough light in the right place that I can see to walk around almost all of the first floor.

    • JulieWunder January 13, 2015 at 4:46 pm - Reply

      I’ve never tried the sweet potato burritos… but they sound super yummy!
      I adore the idea of winter lights. The house looks so sad when you take it all down, but that adds a nice touch.

  23. kathy boggs January 13, 2015 at 11:45 am - Reply

    I took my tree down Jan. 2nd.
    This recipe sounds so good! Will have to try sometime.
    Good luck with the laundry and taking the trees down! I hated taking one down, I can’t imagine three!!

    • JulieWunder January 13, 2015 at 12:51 pm - Reply

      Thanks! I need luck and some motivation! The trees might just have to wait until the weekend.

  24. Pamela @ Brooklyn Farm Girl January 13, 2015 at 11:04 am - Reply

    I am obsessed with black beans. We grew a bunch this year in the garden and this Summer we’re going to go all out and grow tons more. I love them in soup, I love them in burgers and I will totally love them in this stack!

    • JulieWunder January 13, 2015 at 12:50 pm - Reply

      I’ve never considered growing black beans before… yum!!! I bet they are so good fresh!

  25. Linda January 13, 2015 at 10:17 am - Reply

    Hi Julie. Once again you gave given me another fantastic dinner idea. Running out today to buy the ingredients. One question. Are there only 2 layers of tortillas, one on the bottom and one on the top? Thanks! Linda.

    • JulieWunder January 13, 2015 at 12:50 pm - Reply

      There are three layers of beans and five layers of tortillas. I’ve made it with only two layers of bean and three layers of tortillas before too.
      The way the recipe is written it’s–> Tortilla- Bean Mixture- Tortilla- Bean Mixture- Tortilla- Bean Mixture-Tortilla

      • Linda January 13, 2015 at 3:36 pm - Reply

        Thanks so much Julie. Just got back from buying all the ingredients. Guess you know what tonight’s dinner is going to be and my husband and I can’t wait! Keep those fantastic recipes (oh and great fashion finds) coming. Linda

        • JulieWunder January 13, 2015 at 4:43 pm - Reply

          Woo-hoo! Thanks Linda!

          • Linda January 13, 2015 at 7:19 pm

            Oh my gosh Julie—just finished dinner. It was out of this world. I really look forward to your blog every day. I get the best recipes and fashion ideas from you. Now all I have to do is start taking the fantastic trips you guys take. If I do you’ll be the first to know! Thanks again. Linda

          • JulieWunder January 14, 2015 at 7:31 pm

            Oh Linda! Thank you so much! Thank you for coming back and letting me know how it turned out. You made my day 🙂

  26. Annmarie January 13, 2015 at 10:05 am - Reply

    This looks awesome! Can I come over the next time you make it? 😛

  27. Andrea January 13, 2015 at 9:55 am - Reply

    I had taco salad last night, Mexican is my favorite! We took our tree down almost immediately after the relatives left, otherwise I knew it would never get done. You enchilada casserole looks great!

    • JulieWunder January 13, 2015 at 12:47 pm - Reply

      Thanks Andrea! I want to try taco salad now too… yum!

  28. Catherine Smithcc January 13, 2015 at 9:36 am - Reply

    I took my down two days after Christmas and we love Mexican food

    • JulieWunder January 13, 2015 at 12:46 pm - Reply

      Mexican food and I are close friends. Best friends, really 🙂

  29. Melissa January 13, 2015 at 9:21 am - Reply

    AH! My all-time favorite Mexican food recipe. I love what you’ve redone with it. This is definitely not an easy meal to capture appealing photos of, but you did a great job. I want to make this now 🙂

    • JulieWunder January 13, 2015 at 12:46 pm - Reply

      Thanks Melissa! I knew you liked the original. Now there are two options 🙂

  30. Libby Haire January 13, 2015 at 9:01 am - Reply

    Hey, Julie,
    This recipe looks great. We are not “heat” lovers so might exclude the chilies, even tho’ they are a milder type. . . But we love everything else in your ingredients list. Will give this a try soon.
    And, the tree is still up but we did change out the dining area from Christmas to winter by putting out non-Christmas snow”people” and changing the tablecloth from green to blue. Since the weather here in the upstate is always iffy in the weeks following Christmas I find this keeps a little of that holiday feeling going. And, aren’t we supposed to follow Dicken’s lead to “keep Christmas all the year”? 😉
    Keep your good recipes and fashions coming. I enjoy them even though I don’t respond each time.
    Happy Tuesday!

    • JulieWunder January 13, 2015 at 12:45 pm - Reply

      Yes! I am just embracing the season a bit longer! Fa-la-la-la-la!
      Leaving the chilies out should be fine! It’s a stubble flavor, but still has a little heat.
      Thanks so much Libby!

  31. That is my kind of recipe for sure! Yummy

  32. Susie @ SuzLyfe January 13, 2015 at 7:40 am - Reply

    This looks so good, and I don’t even like black beans! But mmmmmmm

    And the post vacation struggle is so real. I didn’t even go on vacation and the struggle is real, so good luck!

    • JulieWunder January 13, 2015 at 8:36 am - Reply

      You could definitely sub a different type of bean!

  33. Stacie @ SimplySouthernStacie January 13, 2015 at 7:32 am - Reply

    Mexican food is always a must for me! I mean, cheese and more cheese. What is not to love?

  34. Heather @Fit n Cookies January 13, 2015 at 7:23 am - Reply

    Looks delicious! I’ve made a casserole like this before with the tortillas, but with taco meat instead. I love yours, though with the beans!

    • JulieWunder January 13, 2015 at 8:35 am - Reply

      The beans are a great meat sub! And meat eaters don’t seem to notice it is a “vegetarian meal”

  35. Martha January 13, 2015 at 6:50 am - Reply

    Cannot wait to try this great recipe, thank you for sharing. I did get my tree down and am thinking table top for next year!!

    • JulieWunder January 13, 2015 at 8:34 am - Reply

      I know! The giant trees seem like a great idea until it is time to take them down.

  36. Jenny January 13, 2015 at 5:34 am - Reply

    This is brilliant! I love one pot wonders, wait! that can be a new recipe category–One Dish Wunders! Ha! I have everything to make this–it’s happening! 😉 ANd I took my tree down on Epiphany, which is early for me, so don’t feel bad.

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