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Comida Latina, Mains, Recipes

Deep Dish Black Bean Enchilada Casserole

April 25, 2019
Overhead shot of black bean enchilada casserole in a baking dish with cheese on the side.
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Person holding casserole dish of Mexican enchilada casserole with crumbled cheese, cilantro, and onions on top.

This Black Bean Enchilada Casserole post was created in partnership with Pyrex. All thoughts and opinions are my own. Thank you for supporting the brands that make this blog possible.

Cinco de Mayo is right around the corner.

Are you throwing a fiesta? What if I told you that you could feed a crowd with an insanely delicious Mexican lasagna recipe and all you’d need is an 8 x 8-inch baking dish?

Mexican enchilada casserole overhead shot with pie server in an empty spot in the baking dish where a piece has been removed.

Let me explain. Pyrex (of glass baking dish fame) has come out with a new line of baking dishes that are the deepest on the market.

This new bakeware holds up to 50% more than your current baking dish, which I generously used to make the deepest, deep dish stacked enchiladas ever!

Fitting a whopping eight layers in an 8 x 8-inch baking dish means you can generously feed nine people and probably twelve if you cut the pieces smaller (don’t worry they’d still be big enough to feed the hungriest of appetites).

Square baking dish on a wooden cutting board with a white hot pan underneath.

Layers Upon Layers in this Vegetarian Enchilada Casserole

Side view of baked Mexican casserole with layers of tortillas, cheese, black beans, sauce, and sliced red onions on top.

The extra deep dish means I could pack that much more flavor into this black bean enchilada casserole.

Not only do we have the black beans but also a mixture of roasted vegetables including, chayote, red onion, and sweet bell peppers.

There is also a layer of soft goat cheese that makes these enchiladas oh so creamy and corn tortillas of course, which I crisped in a little hot oil before layering—the flavor of uncooked tortillas just won’t do.

I’ve also layered in chopped cilantro and an extra sprinkle of minced garlic (there can never be too much) and of course, a generous layer of shredded sharp cheddar cheese.

Super Easy Enchilada Sauce

Overhead shot of ingredients for enchilada casserole: tortillas covered in sauce in a baking dish, sour cream, and black beans.

Sure you can use your favorite store-bought enchilada sauce here.

I almost did, thinking I’d try to make these roasted veggie enchiladas as straight-forward as possible.

I actually reached for the jar at the grocery store, and then put it back because I wanted to make an easy enchilada sauce recipe that is practically the same amount of effort as popping open that jar.

We all need a back-pocket enchilada sauce recipe, right?!

Person in a blue apron with an orange tie holding a baking dish of Mexican lasagna, and a white kitchen towel.

This sauce is so good, and so simple. It requires a few fresh ingredients, some spices, and chipotle peppers en adobo.

Get the best tomatoes you can find and if your tomatoes are no good right now, use canned. Puree it all together in a blender and you’re done!

I’d make a double batch while you’re at it. Use the extra to make this recipe super saucy or serve extra sauce on the side.

You could also use the sauce in these Picadillo Enchiladas or these Squash and Black Bean Enchiladas.

What To Serve With Enchiladas

If you are going to make this for Cinco de Mayo or other celebrations, I highly recommend finding a bottle of Tequila Cristalino to serve with it.

This newest, super smooth tequila is the perfect match for this rich, hearty dish. Find out more about it here:

  • Everything You Need to Know About Cristalino Tequila

Learn more about Pyrex Deep at PyrexHome.com or pick the new baking dishes today at Walmart!

Single serving of Black Bean Enchilada Casserole on a gray plate with a fork.
Print

Deep Dish Black Bean Enchilada Casserole

Overhead shot of Black Bean Enchilada Casserole in a glass baking dish with two pieces missing.

★★★★★

5 from 5 reviews

This Black Bean Enchilada Casserole has eight layers of tortillas, black beans, roasted vegetables, and cheese making it the deepest, most delicious ever! 

  • Author: Kate Ramos
  • Prep Time: 45 mins
  • Cook Time: 90 mins
  • Total Time: 2 hours 15 minutes
  • Yield: 9 servings 1x
  • Category: Main Course
  • Method: Bake
  • Cuisine: Mexican
Scale

Ingredients

Baking Pan:

Pyrex® 8″ x 8″ x 2.7″ Deep Baking Dish

For the Sauce: 

1 pound ripe tomatoes, chopped

1 medium onion, chopped

2–3 chipotles en adobo

2 cloves garlic

2 teaspoons kosher salt

1 teaspoon dried oregano

1 teaspoon ground cumin

For the Enchiladas: 

2 chayote squash, peeled and chopped

2 red bell peppers, cored, seeded, and chopped

1 red onion, half chopped, half thinly sliced

5 tablespoons vegetable oil, divided

12 (6-inch) corn tortillas

2 cans black beans, drained and rinsed

11 ounces soft chèvre goat cheese

10 ounces aged white cheddar cheese, grated

1/2 cup chopped cilantro

6 cloves garlic, minced

For Serving: 

Crumbled Queso Enchilado

chopped cilantro

Instructions

To Make The Sauce: 

Combine all ingredients in a blender, and blend until smooth. Taste and add another chipotle if you’d like it spicier. Sauce can be made up to 3 days in advance, covered and refrigerated until ready to use. 

To Make the Enchiladas:

Heat oven to 425°F. 

Toss chayote, bell peppers, and chopped red onion with 2 tablespoons of the oil on a baking sheet. Spread into a single layer, and season with salt and pepper. Roast until tender and brown, about 20 minutes. Reduce oven heat to 350°F. 

Heat remaining vegetable oil in a medium frying pan over medium-high heat. Lightly fry each tortilla one at a time, about 30 seconds per side. Place on a paper towel-lined baking sheet. 

In a Pyrex 8″ x 8″ x 2.7″ Deep Baking Dish, cover bottom with 1/2 cup sauce, then place 3 tortillas, spacing them so they cover as much of the dish as possible.

Top with a quarter of the roasted vegetables, a quarter of the black beans, a quarter of the cheese, a quarter of the cilantro, a quarter of the goat cheese, and a quarter of the chopped garlic. Sprinkle with salt. When you are layering, spread the ingredients so they cover as much of the dish as possible. 

Keep layering until all the ingredients are used, press down on the layers as you build so they will fit in the dish. 

Place baking dish on a baking sheet to catch any drips and transfer to the oven. 

Bake, uncovered, until browned and bubbly, about 50-60 minutes. Let cool about 10 minutes, cut into 9 pieces, and serve topped with crumbled Queso Enchilado, cilantro, and red onion slices. 

 

Notes

Make Ahead: 

  • Make sauce up to 3 days in advance. 
  • Roast vegetables and shred cheddar cheese up to 1 day in advance.

Keywords: Black Bean Enchilada Casserole

Did you make this recipe?

Tag @holajalapeno on Instagram and hashtag it #holajalapeno

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Kate Ramos
Kate Ramos

 

14 Comments

  • Avatar
    Reply Blanca D April 25, 2019 at 11:26 am

    This sounds delicious! I love that they have beans and chatted.

    ★★★★★

    • Avatar
      Reply Kate Ramos May 7, 2019 at 11:48 am

      Yes, it’s so good! You’ll never miss the meat, there’s so much going on here.

  • Avatar
    Reply Enri April 25, 2019 at 11:44 am

    This looks so super yummy! I love the fact Pyrex is finally going deeper! Justo y necesario!

    ★★★★★

    • Avatar
      Reply Kate Ramos April 26, 2019 at 10:26 am

      Thank you Enri!! I love these new baking dishes so much!

  • Avatar
    Reply Deliciosamente light April 25, 2019 at 11:59 am

    Esa receta me parece deliciosa y súper completa.

    ★★★★★

    • Avatar
      Reply Kate Ramos April 26, 2019 at 10:25 am

      ¡Gracias! Espero que tengas la oportunidad de probarlo!

  • Avatar
    Reply Ana Cristina Enríquez April 25, 2019 at 1:20 pm

    ¡Las enchiladas es uno de mis platillos favoritos! Definitivamente voy a probar esta receta.

    ★★★★★

    • Avatar
      Reply Kate Ramos April 26, 2019 at 10:24 am

      ¡Espero que los ames tanto como nosotros!

  • Avatar
    Reply Patricia Zerpa April 26, 2019 at 5:59 am

    OMG! Esto se ve del más allá!!! Genial el deep dish para este tipo de platillos.

    ★★★★★

    • Avatar
      Reply Kate Ramos April 26, 2019 at 10:24 am

      Muchas gracias! Tienes que conseguir estos platos para hornear, son increíbles para tantas cosas.

      • Avatar
        Reply Ashli May 3, 2019 at 7:28 pm

        Is there something I can use instead of the squash? I can’t find those here in Idaho!

        • Avatar
          Reply Kate Ramos May 4, 2019 at 9:23 am

          Yes!! Use zucchini or yellow summer squash instead. 🙂

  • Avatar
    Reply Anna June 4, 2019 at 6:01 pm

    Oops, thought that was avocado in the photo, but I’m guessing chayote? I don’t think I’ve ever had it or even seen it at the store. Maybe the Mexican market (I’m in Iowa).

    • Avatar
      Reply Kate Ramos June 5, 2019 at 6:14 am

      Hi Anna,

      Yes, it is a chayote. You can find them at any Latin market, and at some larger grocery stores too. If you can’t find it, substitute any summer squash like zucchini or yellow squash. Let me know how it goes!

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