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