AI-generated serving inspiration; not a photograph of a tested recipe.
Layering tortillas removes the rolling step while keeping the familiar flavors of enchiladas. Letting the casserole stand briefly after baking helps the layers settle so each portion is easier to lift from the dish.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
No individual tortilla rolling is needed.
Beans and corn make a substantial meat-free filling.
Ingredient notes
Check enchilada sauce ingredients if avoiding gluten.
Small tortilla gaps are fine; avoid thick overlapping stacks.
Equipment you’ll need
9-by-13-inch baking dish
Mixing bowl
Foil
Helpful cooking tips
Use a mild sauce and offer hot sauce separately.
Oil the underside of foil lightly if it may touch cheese.
Make it your own
Variations
Add sliced black olives to the top before baking.
Substitutions
Use pinto beans instead of black beans.
What to serve with it
Serve with shredded lettuce, tomato, and optional sour cream.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Will flour tortillas work?
They will produce a softer, sometimes gummy texture. Corn tortillas hold up better in this layered version.
Let’s get cooking
Black Bean Enchilada Casserole
Layers of corn tortillas, black beans, corn, and cheese with a mild red enchilada sauce.
Prep time
15 min
Cook time
30 min
Total time
55 min
Rest / cool
10 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
9-by-13-inch baking dish · Mixing bowl · Foil
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oven to 375°F / 190°C. Oil a 9-by-13-inch dish. Mix beans, corn, bell pepper, and cumin.
Spread 1/3 cup sauce in the dish. Lay in 4 tortillas, cutting to fit. Add half the bean mixture, 1/2 cup cheese, and 1/2 cup sauce.
Repeat with 4 tortillas, remaining beans, 1/2 cup cheese, and 1/2 cup sauce. Top with remaining tortillas, sauce, and cheese.
Cover with foil and bake 20 minutes. Uncover and bake 10 minutes until bubbling and 165°F / 74°C in the center.
Rest 10 minutes before serving.
Cook’s notes
Use a mild sauce and offer hot sauce separately.
Oil the underside of foil lightly if it may touch cheese.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/black-bean-enchilada-casserole.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
