Easy Black Bean Enchilada Casserole: 15-Minute Prep
A simple and delicious Black Bean Enchilada Casserole perfect for busy families. This recipe combines hearty black beans, flavorful enchilada sauce, and your favorite toppings for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- Optional toppings: salsa, avocado, jalapeños
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in the black beans and enchilada sauce. Bring to a simmer and cook for 5 minutes.
- Remove from heat and stir in sour cream and cilantro.
- Pour the mixture into a greased 8×8 inch baking dish.
- Top with shredded cheddar cheese.
- Bake for 20-25 minutes, or until bubbly and cheese is melted.
- Let stand for a few minutes before serving with your favorite toppings.
Notes
- For a spicier casserole, use a hot enchilada sauce or add a pinch of cayenne pepper.
- You can add cooked shredded chicken or ground beef to the mixture for extra protein.
- This casserole can be assembled ahead of time and refrigerated. Bake an additional 5-10 minutes if baking from cold.
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A