Black Bean Enchilada Casserole

Clock Icon 1 hour 15 minutes |
Servings: 10-12 |
Prep: 30 minutes |
Cook: 45 minutes

Ingredients

Homemade Enchilada Sauce (makes 3 cups/750 mL):
  • 1 Tbsp (15 mL) canola oil  
  • 1 medium onion, diced       
  • 3 cloves garlic, minced      
  • 3 Tbsp (45 mL) chili powder
  • 2 tsp (10 mL) cumin
  • ½ tsp (2 mL) cayenne powder
  • 2 tsp (10 mL) sugar
  • ½ tsp (2 mL) garlic powder
  • ½ tsp (2 mL) dried oregano
  • 2 – 8 oz (250 mL) cans tomato sauce
  • 1 cup (250 mL) water
Casserole
  • 8 flour tortillas
  • 2 – 19 oz (796 mL) cans black beans, drained and rinsed
  • 1 – 12 oz (398 mL) can corn, drained
  • 2 bell peppers, diced (green, red, yellow, orange)
  • 4 cups (1 L) grated cheese – marble cheddar & Monterey jack
  • 3 cups (750 mL) enchilada sauce (see recipe above)
  • 1 Tbsp (15 mL) jalapeno sauce/hot sauce (optional)

Method

Casserole

  1. Drain and rinse black beans, one can at a time. Add one can to a large bowl and mash slightly to break the beans up.
  2. Add the other can of beans, diced peppers and corn. Stir to combine. Set aside until ready for assembly.
  3. Grate cheese into large bowl. Set aside until ready for assembly.

 

Enchilada Sauce

  1. Heat oil in large skillet. Add onions and sauté until translucent, about 5 minutes.
  2. Add garlic, chili powder, cumin, cayenne powder and sugar. Cook until fragrant, about 30 seconds.
  3. Add garlic powder, oregano, tomato sauce and water. Bring to a simmer and cook to thicken, about 5 minutes.
  4. Set aside until ready to use.

 

Assembly

  1. Preheat oven to 375oF (190oC) and grease a 9” x 13” (23 x 33 cm) dish.
  2. Place about ½ cup (125 mL) of sauce on the bottom of the prepared dish. Cover with 4 tortillas, making sure the sides of the dish are covered as well.
  3. Add another ½ cup (125 mL) of sauce and spread over tortillas.
  4. Add half the bean mixture and cover with ⅓ of grated cheese.
  5. Cover with 2 tortillas, repeat with ½ cup (125 mL) sauce.
  6. Add the remaining bean mixture and another ⅓ of the cheese.
  7. Cover with 2 tortillas, remaining sauce and remaining cheese.
  8. Bake in preheated oven for 45-50 min until golden brown and bubbly. Let stand about 10 minutes before cutting and serving.

Tips

The enchilada sauce will keep in the fridge for up to 5 days in airtight container and will keep in freezer for up to 3 months.

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