Bean Enchilada Casserole is a layered bake made with corn tortillas, red enchilada sauce, a mix of beans, and plenty of cheddar. Serve with Cilantro Lime Rice or Mexican Chopped Salad.
Easy Enchilada Casserole
I like this recipe because it’s quick to put together with budget-friendly ingredients and has all the flavors of classic enchiladas, without having to fill and roll the tortillas. This casserole also holds up well when made a few hours ahead of dinner and reheats beautifully.
Ingredients for Bean Enchilada Casserole
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Olive Oil – For sauteeing the veggies.
- White Onion and Green Bell Pepper – The simple savory base of the casserole.
- Beans – You’ll need three cans. Black, pinto, and kidney beans are used for a variety of colors and flavors.
- Diced Green Chiles – For mild heat that doesn’t overpower the dish.
- Red Enchilada Sauce – Choose a brand you know you like because the enchilada sauce sets the flavor tone for the whole casserole. For convenience, I use a store brand that’s made with green peppers and onions.
- Tortillas – Corn tortillas soften as they bake, so the casserole sets nicely.
- Cheese – Cheddar cheese melts into the layers, holding everything together. Monterey Jack or Pepper Jack also works beautifully here.
- Cilantro and Scallions – For a fresh finish just before serving.
How to Make Bean Enchilada Casserole
STEP ONE: Prep. Preheat the oven to 350°F. Spray an 8×8 casserole dish with non-stick cooking spray.
STEP TWO: Sauté Onion and Peppers. Set a medium saucepan over medium heat and add the oil. When the oil is hot, add the onion and green pepper. Cook for 3 minutes, until softened.
STEP THREE: Combine. Add the beans and green chiles. Stir to combine and remove from heat.
STEP FOUR: Start Layering with Sauce. Spread 1/2 cup of enchilada sauce onto the bottom of the baking dish.
STEP FIVE: Add Cut Tortillas. Add 18 tortilla triangles to cover the sauce layer.
STEP SIX: Pile on the Beans. Add 1/3 of the bean mixture to cover the tortilla layer.
STEP SEVEN: Add Cheese. Sprinkle 2/3 cup of cheese over the bean mixture.
STEP EIGHT: Keep Layering. Repeat the layers two more times.
STEP NINE: Bake. Cover with aluminum foil and bake for 35 minutes.
STEP TEN: Add More Cheese. Remove the foil and sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for an additional 5 minutes, until the cheese is melted.
STEP ELEVEN: Finish and Serve. Garnish with cilantro and scallions. Serve warm.
Make It Vegan 🌱
For a plant-based enchilada bake, use dairy-free cheddar cheese.
Can I Double This Recipe?
- Definitely. Use a 9×13 baking dish.
Can I Use Flour Tortillas?
- Corn tortillas are the better choice here because they hold their structure as the casserole bakes. Flour tortillas tend to get soft and can turn a bit gummy in the layers, so they’re not recommended. If corn tortillas are available, they’ll give you the best texture.
Storage and Reheating
Leftovers keep well in the refrigerator for up to three days. The casserole reheats nicely in the oven or microwave. If you’re warming a larger portion, cover it lightly so the top doesn’t dry out.
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Bean Enchilada Casserole Recipe
Ingredients
- 1 teaspoon olive oil
- 1/4 cup white onion chopped
- 1/2 cup green bell pepper chopped
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 4-ounce can diced green chiles
- 1 1/2 cups red enchilada sauce
- 9 corn tortillas cut into 6 triangles each
- 2 1/2 cups cheddar cheese divided
- 2 tablespoons cilantro chopped
- 2 tablespoons scallions, chopped
Instructions
- Preheat the oven to 350°F. Spray an 8×8 casserole dish with non-stick cooking spray.
- Set a medium saucepan over medium heat and add the oil. When the oil is hot, add the onion and green pepper. Cook for 3 minutes, until softened.
- Add the beans and green chiles. Stir to combine and remove from heat.
- Spread 1/2 cup of enchilada sauce onto the bottom of the baking dish.
- Add 18 tortilla triangles to cover the sauce layer.
- Add 1/3 of the bean mixture to cover the tortilla layer.
- Sprinkle 2/3 cup of cheese over the bean mixture.
- Repeat the layers two more times.
- Cover with aluminum foil and bake for 35 minutes.
- Remove the foil and sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for an additional 5 minutes, until the cheese is melted.
- Garnish with cilantro and scallions. Serve warm.
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