Mexican Black Bean and Corn Enchilada Casserole Recipe

The Mexican Black Bean and Corn Enchilada Casserole is the kind of dish that brings everyone running to the table. Imagine layers of soft corn tortillas, creamy black beans, sweet corn, juicy tomatoes, and a river of savory enchilada sauce, all tucked beneath a bubbling, golden blanket of cheese. With vibrant colors and bold flavors packed into each bite, this is a casserole worthy of any weeknight dinner or festive gathering—just the thing to satisfy both comfort food cravings and a love for south-of-the-border cuisine.

Ingredients You’ll Need

This casserole leans on a handful of simple but absolutely essential ingredients, each adding something special to the final dish. Every component builds flavor, color, or texture, so don’t skip a thing—your tastebuds will thank you!

• Cooked rice: The fluffy foundation, soaking up sauce and adding heartiness—use white or brown rice depending on your preference.
• Olive oil: For sautéing onions and garlic, bringing out their sweet, aromatic notes.
• Onion: Adds a crucial savory base; dice it evenly for the best bite in every forkful.
• Garlic: Brings a punch of flavor that makes the whole casserole pop.
• Black beans: The protein-packed centerpiece, offering creamy texture and rich taste.
• Corn: Sweetens and brightens the casserole with its poppable bursts.
• Diced tomatoes: Juicy and tangy, bringing freshness to the filling—make sure to drain them well.
• Red enchilada sauce: This is the flavor powerhouse, binding all the ingredients together with spice and zest.
• Ground cumin: Adds earthy, warm undertones that are signature to Mexican-style dishes.
• Chili powder: Lends a mild kick and complexity—adjust more or less to suit your heat preference.
• Salt and pepper: Essential seasonings to heighten all the other flavors.
• Corn tortillas: The structural star, holding everything together in perfect, soft layers.
• Mexican cheese blend: Because bubbly, melty cheese is simply non-negotiable here.
• Green onions: For that irresistible final hit of color and zing—don’t forget the garnish!

How to Make Mexican Black Bean and Corn Enchilada Casserole

Step 1: Prep Your Baking Dish

Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13 inch casserole dish. This ensures nothing sticks and guarantees those beautiful, clean slices when you serve. If you’re cooking for a gathering, a white dish makes those vibrant casserole colors really stand out!

Step 2: Sauté the Aromatics

In a large skillet, warm the olive oil over medium heat, then add the chopped onion and minced garlic. Sauté for about three minutes, stirring frequently, until the onions become translucent and the kitchen fills with a mouth-watering aroma. This step is all about building a savory flavor base for your Mexican Black Bean and Corn Enchilada Casserole.

Step 3: Simmer the Filling

Pour in the black beans, corn, and diced tomatoes (make sure they’re well-drained to prevent a watery casserole). Next, stir in the enchilada sauce, cumin, chili powder, and salt and pepper to taste. Let everything simmer for five to six minutes—this melds all the flavors and pulls the filling together just right.

Step 4: Assemble the Layers

Spread a thin layer of the sauce mixture in the bottom of your casserole dish. Arrange four tortilla halves to cover the surface, then add half of the cooked rice. Spoon half of the bean and corn mixture over the rice, and sprinkle with half a cup of cheese. Repeat this layering process with the remaining tortillas, rice, bean mixture, and another half cup of cheese, finishing with a final generous topping of cheese.

Step 5: Bake Until Bubbly

Cover your casserole tightly with foil and bake for 20 minutes. Then, remove the foil and continue baking for another 10 minutes until the cheese transforms into a golden, bubbling masterpiece. The Mexican Black Bean and Corn Enchilada Casserole is ready when your kitchen smells amazing and you see those beautiful caramelized cheese edges.

Step 6: Garnish and Serve

Before serving, sprinkle with chopped green onions for a burst of freshness and color. Trust me, this finishing touch makes every helping feel extra special!

How to Serve Mexican Black Bean and Corn Enchilada Casserole

Garnishes

A sprinkle of chopped green onions is a must for this dish, adding a fresh contrast that cuts through the rich, cheesy layers. You can also jazz things up with fresh cilantro, sliced jalapeños, a dollop of sour cream, or creamy avocado slices, letting everyone customize their slices just the way they like.

Side Dishes

To round out your meal, pair the Mexican Black Bean and Corn Enchilada Casserole with a simple green salad tossed in lime vinaigrette or set out bowls of guacamole, salsa, and tortilla chips. A side of Spanish rice or refried beans makes things extra hearty, while tangy pickled onions or charred veggies can add brightness to every bite.

Creative Ways to Present

For a fun dinner party twist, try serving your casserole as individual portions in ramekins or mini skillets for an eye-catching presentation. To make things even more interactive, turn it into a build-your-own bar with a spread of toppings and hot sauces—kids and grown-ups alike will love piling on their favorites!

Make Ahead and Storage

Storing Leftovers

Leftovers stay tasting fresh for up to four days when stored in an airtight container in the fridge. The flavors actually deepen overnight, making your second helping of Mexican Black Bean and Corn Enchilada Casserole even more delicious on day two!

Freezing

This casserole is freezer-friendly and perfect for busy nights. Let the casserole cool completely, then wrap the whole dish, or individual portions, tightly in plastic wrap and foil. Store in the freezer for up to three months. Just remember to label for easy weekday dinner planning!

Reheating

To reheat, simply remove whatever portion you need and pop it into the oven at 350°F (175°C) until heated through (about 20 minutes for a big slice), or microwave for a couple minutes for single servings. A sprinkle of fresh cheese on top before reheating will revive that irresistible melty-cheese vibe.

FAQs

Can I make this casserole ahead of time?

Absolutely! Assemble the casserole up to a day in advance and store it covered in the fridge. Just bake it as directed when you’re ready—it makes life easy when you have guests, or if you want dinner ready after a busy day.

Are there any good substitutions for cheese?

If you need or want to skip dairy, try a dairy-free Mexican blend cheese or even a cashew-based cheese for a melty, creamy topping. The casserole will still deliver tons of flavor without traditional cheese!

How can I make the Mexican Black Bean and Corn Enchilada Casserole spicier?

For extra heat, add sliced jalapeños to the filling, use a spicy enchilada sauce, or toss in a bit more chili powder. Hot sauce drizzled over individual servings is a perfect customizable touch, too!

Can I use flour tortillas instead of corn?

You can, but the texture will be a little different. Corn tortillas hold their shape better and provide more authentic flavor, while flour tortillas become softer and slightly chewy—still tasty, just a personal preference!

What protein can I add for a heartier version?

Shredded rotisserie chicken, cooked ground turkey, or even sautéed chorizo can be layered into the Mexican Black Bean and Corn Enchilada Casserole if you want an extra-protein punch, making it even more filling.

Final Thoughts

If you’re craving cheesy comfort, a burst of Mexican flavors, and the satisfying ease of a one-pan meal, the Mexican Black Bean and Corn Enchilada Casserole truly fits the bill. Give it a try—it’s a crowd-pleaser that’s sure to earn a permanent spot in your weekly dinner line-up!

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