Black Bean Enchilada Bake Recipe

I’m sharing my Black Bean Enchilada Casserole that’s gluten free and vegan and includes a clever twist you’ll want to read about.

I love how this Black Bean Enchilada Casserole feels like a little kitchen experiment that actually works. I mash together black beans with a punchy red enchilada sauce, layer it up and somehow it becomes more than the sum of its parts.

It’s kind of the Enchilada Casserole Vegan of my weeknights when I want bold flavor fast, not fuss. Sometimes I burn the edges, sometimes it’s perfect, but every time someone asks for the recipe.

If you’re curious about a simple bake that tastes way fancier than it looks, this one’ll probably surprise you.

Ingredients

• Black beans: high in fiber and protein, hearty, keeps you full longer
• Corn tortillas: gluten free, low fat, mild corn flavor, great for layering
• Red enchilada sauce: spicy tomato base, adds tang and heat, lots of savory flavor
• Onion and garlic: onion adds sweetness when cooked, garlic brings depth and aroma
• Red bell pepper: bright, slightly sweet, adds color, vitamin C and crunchy texture
• Corn: gives pops of sweetness, fiber, some carbs, fun texture
• Vegan cheese: melts creamy, adds savory richness, plant based fats and flavor
• Cilantro and lime: fresh, bright, cuts richness with herbaceous zip
• Avocado: creamy, healthy fats, soft texture, cools spicy bites

Ingredient Quantities

• 2 (15 ounce) cans black beans, drained and rinsed
• 2 cups (16 ounces) red enchilada sauce
• 10 to 12 corn tortillas, gluten free, about 6 inch
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen corn, thawed or 1 cup canned corn, drained
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth
• 1 1/2 cups shredded vegan cheese
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• Optional: 1/4 cup sliced green onions
• Optional: 1 ripe avocado, sliced

How to Make this

1. Preheat oven to 375 F and lightly grease a 9×13 baking dish; pour about 1/2 cup of the enchilada sauce into the bottom to coat it.

2. Warm the tortillas so they stay pliable: wrap in a damp towel and microwave 30-45 seconds or heat briefly in a dry skillet, this stops them cracking when you roll.

3. Heat 2 tablespoons olive oil in a skillet over medium heat, sauté the diced onion and red bell pepper until soft about 5 minutes, add the minced garlic and cook 30 seconds more so it gets fragrant but dont let it burn.

4. Stir in 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/4 teaspoon black pepper; add the drained black beans, 1 cup corn and 1/2 cup vegetable broth, pour in about 1 cup of the enchilada sauce and 1 tablespoon lime juice; gently mash some of the beans with the back of a spoon so the mixture is thick but still chunky, simmer 3-4 minutes to thicken and meld flavors.

5. Remove skillet from heat and fold in about 1 cup of the shredded vegan cheese so the filling is cheesy and easier to spoon.

6. Spoon roughly 1/3 to 1/2 cup of the filling down the center of each warmed tortilla, sprinkle a little extra cheese, roll up and place seam side down in the prepared dish; keep going until you have used 10 to 12 tortillas or the filling is gone.

7. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the remaining 1/2 cup vegan cheese on top, cover loosely with foil and bake 20 minutes, then remove foil and bake another 5-8 minutes until bubbly and cheese is melted.

8. Let the bake rest 5 to 10 minutes to set, then top with 1/4 cup chopped fresh cilantro, optional sliced green onions and sliced ripe avocado, and serve with extra lime wedges if you want more brightness.

Equipment Needed

1. 9×13 baking dish, lightly greased and ready to go
2. Large skillet (10–12 inch) for sautéing the onion and pepper
3. Mixing bowls (one large for the filling, one small for mixing sauce/cheese)
4. Measuring cups and spoons for spices, broth and sauce
5. Chef’s knife and cutting board for dicing onion, pepper and chopping cilantro
6. Wooden spoon or silicone spatula for stirring and gently mashing beans
7. Can opener and colander or fine mesh sieve to drain the beans and corn
8. Aluminum foil plus oven mitts and a spatula to lift out the enchiladas when done

FAQ

Black Bean Enchilada Bake Recipe Substitutions and Variations

Okay, quick pantry-friendly swaps for the Black Bean Enchilada Bake. Stuff that actually works and wont break the flavor.

• Black beans
  • Pinto beans, drained and rinsed — similar texture and a bit milder
  • Kidney beans, for a firmer bite and hearty feel
  • Cooked brown or green lentils, if you want smaller bits and extra protein
• Corn tortillas (gluten free)
  • Gluten free flour tortillas, lightly toasted so they hold up
  • Regular 6 inch corn tortillas, warmed and layered a little wetter so they dont crack
  • Thin flour tortillas (if gluten isnt needed), cut to size and slightly crisped in a pan
• Shredded vegan cheese
  • Regular shredded cheddar or Monterey Jack, for melty familiar cheesiness
  • Cashew-based cream cheese or shredded cashew cheeze, for a rich nutty alternative
  • Nutritional yeast sprinkled over the top with a little olive oil, if you want cheesy flavor without the shreds
• Red enchilada sauce
  • Store-bought red salsa (simmer it with a bit of chili powder and cumin to thicken)
  • Green enchilada sauce, for a brighter tangy twist
  • Tomato sauce or crushed tomatoes seasoned with chili powder, cumin and smoked paprika, simmered until saucy

Pro Tips

1) Warm the tortillas and keep em wrapped in a damp towel while you work, otherwise theyll crack when you roll them. If one cools mid-assembly just zap it 10-15 seconds or toss it in a hot dry skillet for a few seconds.

2) Make the filling slightly pasty so it holds together: mash some of the beans but not all, simmer to reduce the liquid, or stir in a tablespoon or two of masa or corn flour if its too loose. Fold the cheese in off the heat so the mix is gooey and easier to spoon, dont over-mash or youll lose the nice chunky texture.

3) Dont drown the enchiladas in sauce or theyll get soggy, but put enough on the bottom so the first row doesnt stick. Cover loosely with foil for most of the bake then remove the foil for the last few minutes so the top gets bubbly, and let the pan rest 5 to 10 minutes before serving so everything sets.

4) Brighten and finish right before serving: squeeze extra lime, add cilantro and sliced avocado, and if you want a little crisp on top, pop it under the broiler for 1-2 minutes watching it like a hawk. A quick toss of green onions at the end adds freshness, dont add avocado to the oven or itll turn brown and mushy.