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If you're craving something hearty, cheesy, and packed with flavor, this Black Bean Enchilada Casserole is your go-to dish. Layers of tortillas, black beans, and corn come together with a zesty salsa and a generous amount of cheese. It's a simple, satisfying meal that hits all the right notes. Perfect for a weeknight dinner or a casual get-together, this casserole is sure to become a family favorite.
The name of the recipe: Black Bean Enchilada Casserole Recipe
Ingredients:
- 2 cups cooked or canned, drained and rinsed black beans
- 1 cup frozen or canned, drained corn
- 1 cup salsa
- 8 pieces corn or flour tortillas
- 2 cups shredded, cheddar or mexican blend cheese
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine black beans, corn, salsa, cumin, chili powder, garlic powder, onion powder, salt and pepper.
- Layer 4 tortillas at the bottom of a baking dish.
- Spread half of the bean mixture over the tortillas.
- Sprinkle one cup of shredded cheese over the bean mixture.
- Repeat the layers with the remaining tortillas, bean mixture, and cheese.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Black Bean Casserole Recipe
What you will need to make black bean enchilada casserole
- Black beans: Provide protein and fiber, making the dish hearty and nutritious while adding a creamy texture.
- Corn: Adds sweetness and crunch, balancing the flavors and providing a pleasant contrast to the beans.
- Salsa: Brings moisture and a burst of flavor, combining tomatoes, onions, and spices for a zesty kick.
- Tortillas: Serve as the base and layers, holding everything together and adding a soft, chewy texture.
- Cheese: Melts into gooey goodness, adding richness and a savory element that ties the whole casserole together.
- Cumin: Adds a warm, earthy flavor that enhances the overall taste profile of the dish.
- Chili powder: Provides a mild heat and depth, complementing the other spices and ingredients.
- Garlic powder: Infuses the casserole with a subtle, savory garlic flavor without overpowering the other ingredients.
- Onion powder: Adds a sweet, oniony flavor that blends seamlessly with the other spices and ingredients.
Tools and Instruments Required
What tools/instruments will be needed to make Black Bean Enchilada Casserole Recipe
- Mixing bowl: Essential for combining black beans, corn, salsa, and spices evenly.
- Baking dish: Needed to layer tortillas, bean mixture, and cheese for baking.
- Measuring cups: Ensures accurate portions of beans, corn, and salsa.
- Cheese grater: Grates cheese to the perfect consistency for melting.
- Oven: Bakes the casserole until the cheese is melted and bubbly.
Black Bean Enchilada Casserole Recipe
A hearty and delicious black bean enchilada casserole that's perfect for a family dinner.
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Ingredients:
Main Ingredients
- 2 cups Black Beans cooked or canned, drained and rinsed
- 1 cup Corn frozen or canned, drained
- 1 cup Salsa
- 8 pieces Tortillas corn or flour
- 2 cups Cheese shredded, cheddar or Mexican blend
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- to taste Salt and Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine black beans, corn, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
- Layer 4 tortillas at the bottom of a baking dish.
- Spread half of the bean mixture over the tortillas.
- Sprinkle one cup of shredded cheese over the bean mixture.
- Repeat the layers with the remaining tortillas, bean mixture, and cheese.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add any other veggies you like, such as bell peppers or onions.
Read more: Black Bean and Rice Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gCholesterol: 30mgSodium: 800mgPotassium: 500mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Assemble the casserole as directed but don't bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temp for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with date and freeze for up to 3 months.
- To bake, thaw in fridge overnight.
- Remove from fridge, let sit at room temp for 30 minutes.
- Bake as directed.
Using corn tortillas instead of flour ones can give the casserole a more authentic Mexican flavor and a slightly firmer texture.
Frequently Asked Questions
FAQ:
Can I use a different type of bean?
Yes, pinto or kidney beans work well too.
Can I make this casserole ahead of time?
Absolutely, assemble it and refrigerate up to 24 hours before baking.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, wrap it tightly and freeze for up to 3 months.
What can I serve with this casserole?
A side salad or some guacamole pairs nicely.
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