Black Bean Enchilada Casserole

1 hour


  • 18 corn tortillas
  • 3 ½ cups red enchilada sauce
  • 1 red bell pepper, diced
  • 1 green bell pepper diced
  • 1 ½ cups sweet yellow corn kernels, cooked
  • 2 15 oz can black beans, rinsed and drained
  • 2 cups shredded cheddar cheese
  • Green onion, thinly sliced for garnish
  • 1 bag salad – side


  1. Preheat oven to 375 degrees F and grease a 9×13 pan. Set aside.
  2. Spread about ½ cup of enchilada sauce on the bottom of the pan.
  3. Lay 6 tortillas on the bottom of the pan (overlapping is fine).
  4. Spread about 1 cup of the enchilada sauce onto the tortillas, fully coating them.
  5. Sprinkle half the beans, half the corn, and half of the bell pepper on top of the sauced tortillas and top with a third of the cheese.
  6. Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the beans, bell pepper, corn, and another third of the cheese.
  7. Top this second layer with another 6 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.
  8. Place in the middle rack of the oven for 45 minutes, until the sauce is bubbling, cheese is melted and the middle is cooked through.
  9. Let cool for about 5 minutes. Sprinkle with green onions and serve immediately.

Quick Tip

If you'd prefer meat, you can add a layer of diced or shredded chicken to this for extra protein!