I recently prepared my favorite black bean enchilada casserole that blends hearty black beans, juicy diced tomatoes, and crisp corn with red bell pepper and yellow onion. Blended with garlic, cumin, chili powder and a splash of enchilada sauce, every bite bursts with vibrant flavor, finished with melty vegan cheese and fresh cilantro.

Jump to Recipe

I recently cooked up a Black Bean Enchilada Bake that quickly became one of my favorite dishes. Trust me, if you love a good enchilada casserole that’s both gluten free and vegan, you’re going to dig this recipe.

I started by sautéing a medium yellow onion with minced garlic in olive oil until it got soft and fragrant. Then I tossed in a diced red bell pepper, black beans, a can of diced tomatoes (with all its juices), and a cup of frozen corn kernels to bring in that sweet crunch.

The flavors really come alive with a splash of enchilada sauce, a teaspoon each of cumin and chili powder, and a pinch of salt and pepper. I layered it all with strips of corn tortillas and topped with shredded vegan cheese (if you’re into that extra melt factor).

It finished off with a sprinkle of fresh cilantro for that burst of color. This simple dish is a no-fuss delight for any night you need a quick, flavorful dinner!

Why I Like this Recipe

1. I really love how quick and easy it is to put together – even when Im in a rush, I can throw it together and have a delicious meal ready in under 30 minutes.
2. The mix of flavors is amazing. The spicy cumin and chili powder blend so well with the fresh veggies and salsa-like tomatoes that it never gets boring.
3. Im all about gluten free and vegan foods, and this recipe nails both. I feel good knowing that it meets my dietary needs without skimping on taste.
4. The crunchy tortilla strips and gooey vegan cheese on top make every bite super satisfying, giving the dish a perfect mix of textures that just makes it irresistible.

Ingredients

Print Recipe (No Advertisments)

black beans: Rich in protein and fiber, these beans boost satiety and flavor.
diced tomatoes: Juicy tomatoes add tangy acidity and moisture, balancing spicy flavors.
frozen corn: Sweet corn kernels provide crunch and natural sugars that elevate the dish.
enchilada sauce: Savory, mildly spicy sauce drenches the bake with robust, vibrant flavor.
corn tortillas: Crisp strips offer texture and a comforting, authentic Mexican vibe.
vegan cheese: Melts deliciously, adding creaminess and a subtle nutty flavor if used.
red bell pepper: Adds a crisp, sweet crunch and vibrant color, enhancing both taste and appeal.
yellow onion: Provides a mellow sweetness and aromatic depth, forming a flavorful base.
garlic: Aromatic and pungent, garlic brightens the dish with its unique kick.

Ingredient Quantities

2 (15 oz) cans black beans, drained and rinsed

1 (14.5 oz) can diced tomatoes, with juices

1 cup frozen corn kernels, thawed

1 red bell pepper, diced

1 medium yellow onion, chopped

2 cloves garlic, minced

2 cups enchilada sauce, use your favorite brand

5-6 corn tortillas, cut into strips

1 tsp cumin

1 tsp chili powder

Salt and pepper, to taste

2 tbsp olive oil

1 cup shredded vegan cheese (optional but definitely worth it)

1/4 cup fresh cilantro, chopped (for garnish)

How to Make this

Print Recipe (No Advertisments)

1. First, preheat your oven to 375°F and get a large pan and casserole dish ready.

2. Heat 2 tablespoons of olive oil in the pan over medium heat. Toss in the chopped yellow onion and diced red bell pepper, cookin’ them for about 4 minutes until they start to get soft.

3. Add in the minced garlic and stir it around for another minute until it smells really good.

4. Sprinkle in 1 teaspoon cumin, 1 teaspoon chili powder, and a pinch of salt and pepper. Let it mix with the veggies for a minute.

5. Now toss in the drained black beans, the diced tomatoes along with their juices, and the thawed cup of frozen corn kernels. Give everything a good stir and let it simmer for a couple of minutes so the flavors can mix nicely.

6. Pour in the 2 cups of enchilada sauce and stir again to combine all that goodness.

7. In your casserole dish, spread out the mixture evenly over 5-6 strips of cut corn tortillas you arranged in a single layer.

8. If you’re using the shredded vegan cheese, sprinkle a whole cup over the top of the mixture.

9. Slide the dish into the oven and bake it for 20 to 25 minutes until it’s hot and bubbling all over.

10. Finally, take it out and garnish with 1/4 cup of chopped fresh cilantro. Serve it up and enjoy your yummy black bean enchilada bake!

Equipment Needed

1. Oven – to preheat at 375°F and bake the enchilada mix
2. Large pan – for heating oil, sautéing veggies and simmering the beans mix
3. Casserole dish – to layer tortilla strips with the bean and sauce mixture and bake
4. Cutting board and knife – for chopping the yellow onion, red bell pepper, garlic, and cilantro
5. Can opener – to open the cans of black beans and diced tomatoes
6. Measuring spoons and cups – to measure out olive oil, spices, enchilada sauce, frozen corn, and vegan cheese
7. Spatula or wooden spoon – to stir the veggies and mix all the ingredients together

FAQ

Q: Can I prepare this dish ahead of time?

A: Yeah, feel free to prep the veggies and mix all the ingredients a few hours ahead. Just wait to add the cheese until its time to bake so it stays melty and not soggy.

Q: Do I need to drain and rinse the black beans?

A: Yes, its important to drain and rinse the beans to remove extra salt and starch before using them in the recipe.

Q: Can I use fresh corn instead of frozen?

A: Sure, you can use fresh corn. Just you might want to add it a bit earlier in the cooking process cuz it wont need as long to soften if its fresh.

Q: Is this dish suitable for vegan diets?

A: Absolutely, just omit the vegan cheese if not needed or use a plant based cheese as a bonus if you want that gooey texture.

Q: How can I store leftovers?

A: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until it's heated through.

Black Bean Enchilada Bake Recipe Substitutions and Variations

Instead of black beans, you could use kidney beans or pinto beans if that’s more what you have around.
If you don’t have the diced tomatoes with juices, try using fire roasted diced tomatoes for a little extra smoky flavor.
You can swap the frozen corn with canned corn if you dont mind draining it first.
If you’re unable to find red bell pepper, a green bell pepper or even a diced poblano pepper could work just fine.
If vegan cheese isn’t available, regular shredded cheese or even a sprinkle of nutritional yeast might do the trick.

Pro Tips

1. You can boost the flavor by lightly toasting the tortilla strips in a pan with a bit of olive oil before layering them in the dish, it adds a great crunch and even more flavor.
2. Let the sautéed veggies cook a bit longer than the recipe suggests if you have time; this really helps break down their natural sugars and intensifies the taste.
3. If you like a little extra kick, try adding a dash of red chili flakes or a few splashes of your favorite hot sauce into the bean mixture while it simmers, it can make the dish even more exciting.

Black Bean Enchilada Bake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven – to preheat at 375°F and bake the enchilada mix
2. Large pan – for heating oil, sautéing veggies and simmering the beans mix
3. Casserole dish – to layer tortilla strips with the bean and sauce mixture and bake
4. Cutting board and knife – for chopping the yellow onion, red bell pepper, garlic, and cilantro
5. Can opener – to open the cans of black beans and diced tomatoes
6. Measuring spoons and cups – to measure out olive oil, spices, enchilada sauce, frozen corn, and vegan cheese
7. Spatula or wooden spoon – to stir the veggies and mix all the ingredients together

Ingredients

2 (15 oz) cans black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices
1 cup frozen corn kernels, thawed
1 red bell pepper, diced
1 medium yellow onion, chopped
2 cloves garlic, minced
2 cups enchilada sauce, use your favorite brand
5-6 corn tortillas, cut into strips
1 tsp cumin
1 tsp chili powder
Salt and pepper, to taste
2 tbsp olive oil
1 cup shredded vegan cheese (optional but definitely worth it)
1/4 cup fresh cilantro, chopped (for garnish)

Directions

First, preheat your oven to 375°F and get a large pan and casserole dish ready.
Heat 2 tablespoons of olive oil in the pan over medium heat. Toss in the chopped yellow onion and diced red bell pepper, cookin' them for about 4 minutes until they start to get soft.
Add in the minced garlic and stir it around for another minute until it smells really good.
Sprinkle in 1 teaspoon cumin, 1 teaspoon chili powder, and a pinch of salt and pepper. Let it mix with the veggies for a minute.
Now toss in the drained black beans, the diced tomatoes along with their juices, and the thawed cup of frozen corn kernels. Give everything a good stir and let it simmer for a couple of minutes so the flavors can mix nicely.
Pour in the 2 cups of enchilada sauce and stir again to combine all that goodness.
In your casserole dish, spread out the mixture evenly over 5-6 strips of cut corn tortillas you arranged in a single layer.
If you're using the shredded vegan cheese, sprinkle a whole cup over the top of the mixture.
Slide the dish into the oven and bake it for 20 to 25 minutes until it's hot and bubbling all over.
Finally, take it out and garnish with 1/4 cup of chopped fresh cilantro. Serve it up and enjoy your yummy black bean enchilada bake!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.