If you like dinners that are easy to make, kid-friendly, inexpensive, and healthy, then you are going to love this Easy Black Bean Enchilada Casserole!
“Meatless Monday” is a movement that tries to get people to eat less meat and more plant-based foods. I have to admit that we do not go meatless every Monday, but we do it often enough to feel good about. You can read more about the benefits of going meatless in this post, and learn ways to reduce your meat consumption in this post. I always worry that I am going to miss the meat in a meal, feeling hungry not long after eating it. But I’m telling you, that is not the case with this casserole.
I’m so excited about all of the great things about this black bean enchilada casserole, I don’t know which one to tell you about first. Okay, let’s start with how ridiculously easy it is to make. I love enchiladas, but I absolutely hate rolling up those corn tortillas that just end up breaking, and then the filling ends up spilling all over the place. That’s why I make my enchiladas as a casserole. You just layer the tortillas flat in the dish. No rolling, no breaking. So easy!
The prep for this meal takes 10 minutes. We all have 10 minutes to make a home-cooked meal, right? Then it just bakes off in the oven. Let me make it even easier. Prep the dish the night before and stick it in the fridge. The next day, pop it in the oven and dinner is done, baby!
Another thing I love about this meal is how inexpensive it is. Any time you eliminate meat from a dish, you are going to cut your grocery costs right away. Two cans of black beans (I got mine on Thrive Market), some enchilada sauce, corn tortillas and shredded cheese does not come out to much money. Canned beans are an awesome cheap way to get in some plant-based protein.
If your kids like Mexican food, things like tacos and quesadillas, they will love this black bean enchilada casserole. It is cheesy and delicious. We ate this casserole with a big side salad and it was perfect.
To start, I mashed one of the cans of black beans in a bowl using a fork. It helps to add a little water to make the mashing easier. I like to keep one can whole and mash one so there is a little variety in the consistency of the beans.
Next I added the other can of black beans that I left whole, some shredded cheese, and the cumin, and mixed that all up.
In a baking dish, I spread some enchilada sauce, then started layering. First I put down 6 corn tortillas overlapping each other. Then all of the black bean filling, then the other 6 tortillas on top. I poured the rest of the enchilada sauce over the top, and added the rest of the shredded cheese. I covered the pan with foil and set it off to bake in the oven for 25 minutes.
Next I removed the foil and let it bake for another 10 minutes. This allowed the casserole to get a little crispy on the edges and for the cheese to get bubbly and gooey.
It is important to let this casserole rest for 10 minutes before you try to cut into it. If you don’t, you are going to have a sloppy mess. Once it is cooled a little bit, you can cut it into 6 pieces, top with some plain nonfat Greek yogurt, and enjoy!