Description

A quick, easy, and kid-approved weeknight dinner that layers black beans, cheese, and tortillas in a baking dish for a comforting, low-effort meal.

Ingredients

Scale

2 cans (15 oz each) black beans, rinsed and drained
8–10 large flour tortillas
2 cups enchilada sauce (medium heat)
3 cups shredded Mexican blend cheese
1 medium yellow onion, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon olive oil
Salt and black pepper to taste
Optional: 1 cup corn kernels, 1 diced bell pepper, 1 sliced jalapeño, ½ cup sliced black olives, ¼ cup fresh cilantro

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened.
Add minced garlic, cumin, and chili powder; cook for 1 minute until fragrant.
Stir in rinsed black beans, corn (if using), and bell peppers (if using). Season with salt and pepper; cook for 1-2 minutes to heat through.
Spread ½ cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
Layer 3-4 tortillas on the bottom, followed by half the bean mixture and 1 cup of cheese.
Repeat layers: tortillas, remaining bean mixture, remaining cheese.
Top with remaining tortillas, pour remaining enchilada sauce over the top, and sprinkle with remaining cheese.
Bake for 25-30 minutes until cheese is melted and bubbly and edges are golden.
Let rest for 5 minutes before cutting and serving.

Notes

Ensure tortillas are fully coated in sauce to prevent crunchiness. Let the bake rest for 5 minutes before cutting to allow layers to set. Can be assembled up to 24 hours ahead and refrigerated before baking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 4
Sodium: 680
Fat: 12
Saturated Fat: 5
Carbohydrates: 52
Fiber: 12
Protein: 18

Keywords: vegetarian, black bean, enchilada bake, weeknight dinner, easy recipe, one pan, family friendly, meal prep