Description
A healthy and flavorful enchilada casserole packed with black beans, vegetables, and spices. Perfect for a quick weeknight dinner.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, sauté onion, bell pepper, and garlic until softened.
- Add black beans, corn, cumin, chili powder, salt, and pepper. Cook for 3-4 minutes.
- Spread a thin layer of enchilada sauce in a baking dish.
- Layer 4 tortillas, half the bean mixture, and half the cheese. Repeat.
- Top with remaining sauce and cheese.
- Bake for 20-25 minutes until bubbly.
- Garnish with fresh cilantro before serving.
Notes
- Use whole wheat tortillas for extra fiber.
- Add diced tomatoes or jalapeños for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican