Looking for a delicious, hearty meal that’s packed with flavor and easy to make? This Black Bean and Beef Enchilada Casserole is the perfect dinner option! With layers of seasoned ground beef, black beans, pinto beans, corn tortillas, and gooey cheese, this dish will quickly become a favorite in your home. Plus, it’s great for feeding a crowd or making ahead for busy weeknights. Read on to discover how to prepare this savory and satisfying casserole!

What is a Black Bean and Beef Enchilada Casserole?
A Black Bean and Beef Enchilada Casserole is a mouth-watering baked dish that combines all the delicious elements of enchiladas without the hassle of rolling them individually. Instead of wrapping the filling in tortillas, you simply layer the ingredients, making it a perfect choice for quick and easy meal preparation. The savory flavors of spiced ground beef, beans, green chilies, and enchilada sauce combine to create a comforting meal that’s packed with protein and fiber.
Ingredients List for Black Bean and Beef Enchilada Casserole
Before we dive into the cooking process, let's go over the essential ingredients you’ll need to make this Black Bean and Beef Enchilada Casserole:
- ½ pound ground beef: The base of the dish, providing rich flavor and protein.
- 1 small onion (chopped): Adds a bit of sweetness and depth to the dish.
- 1 ½ teaspoons chili powder: For that warm, smoky enchilada flavor.
- 1 teaspoon ground cumin: Gives the casserole a deep, earthy taste.
- 15 oz pinto beans (drained and rinsed): A protein-packed, creamy bean that complements the black beans.
- 15 oz black beans (drained and rinsed): A staple in Mexican cuisine, providing heartiness and texture.
- 4 oz green chili peppers (diced, canned): Adds a mild, tangy heat to the casserole.
- 16 oz sour cream: Provides creaminess and tang, balancing the heat from the spices.
- ¼ teaspoon salt: Enhances all the flavors and ties everything together.
- 12 corn tortillas (6 inches in diameter): Traditional tortillas that soak up all the flavors while holding the casserole together.
- 10 oz enchilada sauce (gluten-free): The sauce that gives the dish its signature flavor.
- 1 cup cheddar cheese (shredded): A must for any casserole, it melts beautifully and adds a cheesy, savory topping.
Substitutions and Variations
There are many ways you can adjust this Black Bean and Beef Enchilada Casserole to suit your dietary needs or taste preferences. Here are some popular substitutions and variations you can try:
- Ground turkey or chicken: Swap out the ground beef for a leaner protein like turkey or chicken. You can season it the same way as the beef for a lighter version of the dish.
- Vegetarian version: Omit the beef entirely and add more beans or vegetables like zucchini, bell peppers, or corn. You can also add plant-based meat substitutes for a vegetarian casserole.
- Cheese options: While cheddar cheese is classic, you can use Monterey Jack, Colby-Jack, or even a Mexican cheese blend for a slightly different flavor profile.
- Low-fat sour cream: To cut down on calories, opt for low-fat or fat-free sour cream. Greek yogurt is also a great alternative for a tangy and creamy texture.
- Spice level: If you love heat, add some diced jalapeños or a pinch of cayenne pepper to the beef mixture. Conversely, if you're cooking for someone who’s sensitive to spice, you can reduce or omit the chili powder.
Step-by-Step Cooking Instructions
Ready to make this mouthwatering dish? Follow these simple instructions to create your Black Bean and Beef Enchilada Casserole:

- Preheat your oven to 350°F (175°C).
- Brown the ground beef and onions: In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onions are softened (about 5–7 minutes). Drain any excess fat.
- Season the beef: Stir in the chili powder and cumin, mixing well to coat the meat and onions in the spices.
- Add beans and chilies: Stir in the drained pinto beans, black beans, and diced green chilies. Cook for another 2–3 minutes until everything is well combined and heated through.
- Prepare the sour cream mixture: In a small bowl, combine the sour cream and salt.
- Layer the casserole: In a greased 9x13-inch baking dish, start by spreading a thin layer of enchilada sauce on the bottom. Then, layer 4 corn tortillas on top of the sauce, followed by half of the beef and bean mixture, half of the sour cream, a bit more enchilada sauce, and some shredded cheese. Repeat the layers (tortillas, beef mixture, sour cream, sauce, and cheese) until you’ve used up all the ingredients, ending with cheese on top.
- Bake the casserole: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
- Let it rest: Once the casserole is done, let it sit for about 5–10 minutes before serving. This will help the layers set and make it easier to slice.
How to Cook Black Bean and Beef Enchilada Casserole: A Step-by-Step Guide
Cooking a Black Bean and Beef Enchilada Casserole might sound intimidating, but it’s easier than you think! The key is to layer the ingredients and bake them together to let all the flavors meld into one delicious dish. Here’s a quick recap of the steps to ensure your casserole turns out perfectly:
- Cook the beef and onions until the beef is browned and onions are softened.
- Add the beans and chilies to the beef mixture for extra heartiness.
- Layer tortillas, beef mixture, sour cream, sauce, and cheese in a baking dish.
- Bake until bubbly and golden, allowing the cheese to melt beautifully.
Common Mistakes to Avoid
- Not draining the beans properly: Excess liquid from the beans can make the casserole soggy. Make sure to thoroughly drain and rinse both the pinto and black beans before adding them to the dish.
- Skipping the resting time: Allowing the casserole to rest after baking helps the layers to set and makes slicing easier. Don’t skip this crucial step!
- Overloading the layers: While it may be tempting to add more filling, overloading each layer can make it difficult for the casserole to cook evenly. Stick to the ingredient quantities provided for the best results.
Serving and Presentation Tips
When it comes to serving your Black Bean and Beef Enchilada Casserole, presentation can make all the difference. Here are some tips to elevate your dish:
- Slice neatly: Use a sharp knife to cut the casserole into neat, even squares for a visually appealing presentation.
- Garnish with fresh toppings: Add a pop of color by garnishing with freshly chopped cilantro, diced tomatoes, and sliced avocado.
- Serve with lime wedges: A squeeze of fresh lime juice adds brightness and enhances the flavors of the dish.
How to Serve Black Bean and Beef Enchilada Casserole
This casserole is incredibly versatile and pairs well with a variety of sides. Here are some ideas for how to serve it:
- Mexican rice: A classic side that complements the flavors of the casserole.
- Guacamole and chips: Serve with a side of creamy guacamole and tortilla chips for added crunch.
- Simple green salad: A light salad with a tangy vinaigrette can balance out the richness of the casserole.
Presentation Ideas for Black Bean and Beef Enchilada Casserole
To make your casserole stand out, consider the following presentation ideas:
- Use a colorful dish: Bake and serve the casserole in a brightly colored or patterned dish to add visual interest to your table.
- Top with cheese and bake uncovered for the last few minutes to allow the cheese to get golden and crispy.
- Add vibrant garnishes: Sprinkle fresh herbs like cilantro or green onions over the top for a vibrant, finished look.
Black Bean and Beef Enchilada Casserole Recipe Tips
- Make it ahead: Prepare the casserole in advance and refrigerate it before baking. When you’re ready to eat, simply bake it as directed.
- Freezing the casserole: This dish freezes well! Wrap the unbaked casserole tightly in aluminum foil and freeze for up to three months. When ready to eat, thaw it in the fridge overnight and bake as usual.
- Reheat leftovers: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, bake in a 350°F oven until warmed through or microwave individual portions.
Frequently Asked Questions (FAQs)
Q: Can I use flour tortillas instead of corn tortillas?
A: Yes, you can substitute flour tortillas, but keep in mind that they will absorb more sauce and may become slightly softer than corn tortillas.
Q: Can I make this casserole spicier?
A: Absolutely! You can increase the chili powder or add diced jalapeños or hot sauce to the beef mixture for extra heat.
Q: Can I make this casserole gluten-free?
A: Yes! Make sure to use gluten-free enchilada sauce and double-check that your corn tortillas are gluten-free.
Q: How can I store the leftovers?
A: Leftover casserole can be stored in the fridge for up to 3 days in an airtight container or frozen for up to 3 months.
Conclusion
This Black Bean and Beef Enchilada Casserole is the ultimate comfort food that’s both easy to make and bursting with flavor. Whether you’re feeding a crowd or prepping meals for the week, this casserole is sure to please. Don’t forget to get creative with the garnishes and sides to make it your own! Give this recipe a try, and it just might become a new family favorite!
PrintBlack Bean And Beef Enchilada Casserole Recipe
This Black Bean and Beef Enchilada Casserole combines seasoned beef, black and pinto beans, and green chilies, layered with corn tortillas, enchilada sauce, and cheddar cheese. It's a gluten-free Mexican-inspired comfort meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- ½ pound ground beef
- 1 small onion, chopped
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 15 oz pinto beans, drained and rinsed
- 15 oz black beans, drained and rinsed
- 4 oz diced green chili peppers (canned)
- 16 oz sour cream
- ¼ teaspoon salt
- 12 corn tortillas (6 inches in diameter)
- 10 oz gluten-free enchilada sauce
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C).
- Cook ground beef and onion in a skillet over medium heat until the beef is browned. Drain excess fat.
- Stir in chili powder, cumin, pinto beans, black beans, and green chilies. Cook until heated through.
- In a bowl, mix sour cream and salt.
- In a 9x13-inch baking dish, layer half of the tortillas, beef-bean mixture, sour cream mixture, and enchilada sauce. Repeat layers, topping with shredded cheddar cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- Use gluten-free enchilada sauce and tortillas if needed.
- Add more chili powder or jalapeños for extra spice.
- Serve with fresh cilantro or avocado for garnish.
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
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