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Black Bean Enchilada Stack

Julie Wunder
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.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Entree
Cuisine Mexican
Servings 6
Calories 379 kcal


  • 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
  • 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.


 If you have a favorite Mexican spice blend, feel free to use that instead of all the individual spices.  You can use my DIY version here!


Calories: 379kcalCarbohydrates: 56gProtein: 20gFat: 10gSaturated Fat: 5gCholesterol: 23mgSodium: 1055mgPotassium: 780mgFiber: 12gSugar: 8gVitamin A: 598IUVitamin C: 30mgCalcium: 574mgIron: 4mg
Keyword Black Bean Enchilada Stack
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!