Description

A gentle, comforting vegetarian casserole that requires minimal effort and provides deep nourishment. Layered with black beans, enchilada sauce, and cheese, it is perfect for days when you need a warm, simple meal.

Ingredients

Scale

2 cans (15 oz / 425g each) canned black beans, rinsed and drained
2 cups (480ml) enchilada sauce
8–10 medium flour tortillas
2 cups (200g) shredded Mexican cheese blend
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon olive oil
Optional: 1 cup corn
Optional: ¼ cup fresh cilantro, chopped
Optional: Avocado or salsa for serving

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until soft, then add minced garlic and cook for 1 minute until fragrant.
In a large bowl, combine rinsed black beans, sautéed onions and garlic, cumin, and chili powder. Mix gently. Add corn if using.
Spread ½ cup of enchilada sauce on the bottom of the baking dish. Layer with tortillas, half of the bean mixture, and 1 cup of cheese.
Repeat layers: sauce, tortillas, remaining bean mixture, and remaining cheese. Finish with a final layer of tortillas, remaining sauce, and cheese.
Bake for 25-30 minutes until cheese is bubbly and slightly browned, and tortillas are soft.
Let rest for 5 minutes before serving. Garnish with cilantro, avocado, or salsa if desired.

Notes

Do not skip the resting time; it helps the layers set for cleaner serving. This dish freezes well unbaked for up to 3 months. To make gluten-free, use corn tortillas and ensure the enchilada sauce is gluten-free.

Prep Time: 13 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 380
Fat: 14
Carbohydrates: 45
Fiber: 10
Protein: 18

Keywords: vegetarian, black bean, enchilada casserole, comfort food, easy dinner, gluten-free option, meal prep, gentle self-care