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Mexican Black Bean and Corn Enchilada Casserole Recipe

Mexican Black Bean and Corn Enchilada Casserole Recipe
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★★★★★

4.8 from 19 reviews

A cheesy, flavorful layered casserole packed with black beans, sweet corn, tomatoes, and enchilada sauce, baked to bubbly perfection—perfect for weeknights or gatherings.

Ingredients

Scale

Rice:

  • 2 cups cooked rice (white or brown)

Bean Mixture:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (15 oz) can diced tomatoes, drained
  • 2 cups red enchilada sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Assembly:

  • 8 corn tortillas, halved
  • 2 cups shredded Mexican cheese blend
  • 3 green onions, chopped, for garnish

Instructions

  1. Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish.
  2. Sauté Onion and Garlic: In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft, about 3 minutes.
  3. Prepare Bean Mixture: Add black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper. Simmer for 5–6 minutes.
  4. Layer Casserole: Spread a thin layer of the sauce mixture in the dish. Layer 4 tortilla halves, rice, bean mixture, and cheese. Repeat with remaining ingredients.
  5. Bake: Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.
  6. Garnish and Serve: Garnish with chopped green onions before serving.

Nutrition

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Find it online: https://swivily.com/mexican-black-bean-and-corn-enchilada-casserole-recipe/