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Vegetarian Black Bean Enchilada Bake

Vegetarian Black Bean Enchilada Bake

Vegetarian black bean enchilada bake with smoky charred peppers, melty cheese, and red sauce in 45 minutes. Easy meatless Mexican dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 2 large bell peppers diced, any color
  • 3 cloves garlic minced
  • 2 cans (15 oz each) black beans drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp kosher salt
  • 2 cans (10 oz each) red enchilada sauce mild or medium
  • 12 small corn tortillas warmed
  • 2.5 cups shredded Mexican cheese blend
  • 1/4 cup fresh cilantro chopped, for garnish
  • 2 tbsp sliced green onions for garnish

Method
 

  1. **Heat.** Preheat oven to 375F. Spread 1/2 cup enchilada sauce across the bottom of a 9x13 baking dish.
  2. **Char.** Heat olive oil in a large skillet over medium high heat. Add onion and bell peppers in a single layer. Do not stir for 4 minutes, then toss and cook 3 more minutes until edges blister.
  3. **Mix.** Add garlic, cumin, smoked paprika, chili powder, and salt. Stir 30 seconds. Add black beans and 1 cup enchilada sauce. Stir to coat and remove from heat.
  4. **Layer.** Lay 4 warmed tortillas across the dish, overlapping. Spoon half the bean mixture over, then sprinkle 3/4 cup cheese.
  5. **Repeat.** Add 4 more tortillas, the remaining bean mixture, and another 3/4 cup cheese. Top with the last 4 tortillas.
  6. **Sauce.** Pour the rest of the enchilada sauce over the top tortillas, spreading to the edges. Top with remaining 1 cup cheese.
  7. **Bake.** Bake uncovered 25 to 30 minutes until cheese bubbles and edges brown. Rest 10 minutes, then garnish with cilantro and green onions before serving.

Notes

Use corn tortillas for authentic flavor. Flour tortillas turn gummy in casseroles. Warm tortillas on a dry skillet 10 seconds per side before layering. Use mild red enchilada sauce for a kid friendly bake, swap to medium for adults.