Black Bean and Beef Enchilada Casserole Recipe

If you love the bold flavors of enchiladas but want to skip the time-consuming process of rolling them individually, this Black Bean and Beef Enchilada Casserole is the perfect solution. Layered like a lasagna and packed with seasoned ground beef, black beans, cheese, and tangy enchilada sauce, this casserole delivers all the mouthwatering tastes of traditional enchiladas in a simple, easy-to-make dish. It’s perfect for busy weeknights, potlucks, or even a weekend dinner when you want something satisfying and delicious.

This casserole is loaded with protein and fiber from the beef and beans, making it a filling meal for the entire family. Plus, you can easily customize it with your favorite toppings or add-ins to suit your taste. Read on for a step-by-step guide, helpful tips, and variations to make this crowd-pleasing casserole.

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What is Black Bean and Beef Enchilada Casserole?

Black Bean and Beef Enchilada Casserole is a deconstructed version of classic enchiladas. Instead of rolling individual enchiladas, you layer tortillas with seasoned ground beef, black beans, enchilada sauce, and cheese to create a casserole that’s easier and faster to prepare. The flavors are still the same as traditional enchiladas—rich, savory, cheesy, and a little spicy—but with much less effort. It’s an ideal dish for feeding a large group or preparing ahead for busy weeknights.

Ingredients List for Black Bean and Beef Enchilada Casserole

Before we dive into the recipe, let’s gather all the necessary ingredients. This casserole combines pantry staples with fresh ingredients for a rich, satisfying meal.

For the Filling:

1. Ground Beef (1 pound) – Lean or regular ground beef works well. You can also substitute with ground turkey or chicken.
2. Black Beans (1 can, 15 ounces, drained and rinsed) – Adds protein, fiber, and a creamy texture to the casserole.
3. Onion (1 medium, diced) – For flavor and texture.
4. Garlic (3 cloves, minced) – Enhances the overall flavor of the beef mixture.
5. Enchilada Sauce (2 cans, 10 ounces each) – You can use red or green enchilada sauce, depending on your preference.
6. Diced Green Chilies (1 can, 4 ounces, optional) – For a mild kick of heat.
7. Chili Powder (1 tablespoon) – Adds a smoky, spicy flavor.
8. Ground Cumin (1 teaspoon) – A staple spice in Mexican cuisine, adding warmth and depth to the dish.
9. Salt and Black Pepper (to taste) – For seasoning the beef mixture.

For Layering:

1. Corn Tortillas (12 small tortillas) – You can also use flour tortillas if preferred.
2. Shredded Cheese (2-3 cups, a mix of cheddar and Monterey Jack works well) – For that melty, cheesy goodness.
3. Fresh Cilantro (¼ cup, chopped, optional) – For garnish and added freshness.

Optional Toppings and Add-Ins

Customize your enchilada casserole by adding some of these optional ingredients to the filling or as toppings:

1. Sour Cream – Adds creaminess and tang to balance the spice.
2. Sliced Black Olives (½ cup) – For extra texture and flavor.
3. Sliced Jalapeños – Adds heat for those who like it spicy.
4. Avocado or Guacamole – Provides a cool, creamy contrast to the casserole’s richness.
5. Salsa or Pico de Gallo – For a fresh and zesty topping.

Substitutions and Variations

This Black Bean and Beef Enchilada Casserole is incredibly versatile. Here are some variations and substitutions you can make to suit your dietary needs or flavor preferences:

1. Vegetarian Option – Skip the ground beef and add extra black beans, pinto beans, or a mixture of sautéed vegetables (such as bell peppers, zucchini, and mushrooms).
2. Chicken Enchilada Casserole – Substitute the ground beef with shredded rotisserie chicken or cooked, diced chicken breasts.
3. Gluten-Free Enchilada Casserole – Ensure your corn tortillas are certified gluten-free, and double-check your enchilada sauce for any hidden gluten.
4. Spicy Variation – Add extra diced jalapeños or chipotle peppers in adobo sauce to the beef mixture for more heat.
5. Low-Carb Version – Swap out the tortillas for low-carb or keto-friendly tortillas, or use thinly sliced zucchini or cauliflower as a low-carb alternative to the tortillas.

Step-by-Step Cooking Instructions

Ready to make your Black Bean and Beef Enchilada Casserole? Follow these step-by-step instructions for a foolproof dish.

How to Cook Black Bean and Beef Enchilada Casserole: A Step-by-Step Guide

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or a light coating of oil to prevent sticking.

Step 2: Cook the Beef Mixture
In a large skillet over medium heat, add the ground beef. Break up the beef with a spoon and cook until browned, about 6-8 minutes. Drain any excess fat.

Add the diced onion and minced garlic to the skillet with the beef and cook for another 3-4 minutes until the onion is softened. Stir in the chili powder, cumin, salt, and pepper, and cook for 1 minute to toast the spices.

Next, add the black beans, green chilies (if using), and 1 can of enchilada sauce to the skillet. Stir everything together and let it simmer for 2-3 minutes until the flavors combine. Remove the beef mixture from heat.

Step 3: Assemble the Casserole
Spread ½ cup of the remaining enchilada sauce over the bottom of the greased baking dish. Lay 4 corn tortillas in an even layer on top of the sauce. It’s okay if they overlap a little.

Spread ⅓ of the beef and bean mixture over the tortillas, followed by a generous sprinkle of shredded cheese. Repeat the layering process—tortillas, beef mixture, cheese—two more times until you’ve used all the ingredients. Finish with a layer of tortillas and the remaining enchilada sauce on top.

Step 4: Add Cheese and Bake
Sprinkle the remaining cheese evenly over the top layer of enchilada sauce. Cover the baking dish with foil (to prevent the cheese from burning) and bake in the preheated oven for 20 minutes.

Step 5: Uncover and Finish Baking
After 20 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.

Step 6: Cool and Garnish
Once baked, remove the casserole from the oven and let it cool for 5-10 minutes to set. Garnish with freshly chopped cilantro if desired.

Step 7: Serve and Enjoy
Slice the casserole into squares and serve warm with your favorite toppings, such as sour cream, guacamole, salsa, or a squeeze of fresh lime juice.

Common Mistakes to Avoid

1. Using Too Much Liquid – Be cautious when adding extra ingredients like salsa or diced tomatoes, as too much liquid can make the casserole soggy. Stick to the amount of enchilada sauce specified in the recipe.
2. Not Draining the Beef – Make sure to drain any excess fat from the ground beef after browning. This step ensures that the casserole doesn’t become greasy.
3. Skipping the Foil – Covering the casserole with foil for the first part of the bake time prevents the cheese from burning while the layers heat through evenly.

Serving and Presentation Tips

Your Black Bean and Beef Enchilada Casserole is ready to impress, but a little attention to presentation can elevate this dish even more.

How to Serve Black Bean and Beef Enchilada Casserole

• Family Style – Serve the casserole directly from the baking dish for a casual, family-friendly dinner.
• Individual Portions – Use a spatula to neatly cut and plate individual squares, ensuring each serving gets a good mix of layers.

Presentation Ideas for Black Bean and Beef Enchilada Casserole

• Garnish with Fresh Herbs – Top each slice with freshly chopped cilantro or sliced green onions for a pop of color and flavor.
• Add Colorful Toppings – Serve with a variety of colorful toppings like sliced avocados, jalapeños, tomatoes, and lime wedges to make the dish visually appealing.

Black Bean and Beef Enchilada Casserole Recipe Tips

• Make Ahead – You can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes to the bake time if baking straight from the fridge.
• Freeze for Later – This casserole freezes beautifully. Assemble it as directed, but don’t bake it. Wrap it tightly in foil and freeze for up to 3 months. When ready to bake, thaw it in the fridge overnight and bake as directed.
• Double the Recipe – This casserole is great for feeding a crowd. Simply double the ingredients and assemble two casseroles in separate dishes.

Frequently Asked Questions (FAQs)

Can I make this casserole vegetarian?
Yes! Simply omit the ground beef and double the amount of black beans. You can also add sautéed vegetables like bell peppers, zucchini, and mushrooms for extra flavor and texture.

Can I use flour tortillas instead of corn tortillas?
Yes, you can substitute flour tortillas if you prefer. Keep in mind that corn tortillas tend to hold up better in casseroles without becoming too soggy.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the oven until heated through.

Can I use homemade enchilada sauce?
Absolutely! Homemade enchilada sauce is a great option and can enhance the flavor of the casserole. Just make sure you have about 20 ounces of sauce (roughly 2 ½ cups).

Conclusion

This Black Bean and Beef Enchilada Casserole is a delicious, easy-to-make dish that combines the best flavors of Mexican cuisine into a hearty, comforting meal. Whether you're cooking for a family dinner, meal prepping for the week, or serving a crowd, this casserole is a guaranteed hit. With its layers of flavorful beef, tender black beans, melty cheese, and rich enchilada sauce, it’s sure to become a favorite. Try it today, and don’t forget to customize it with your favorite toppings!

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