Black 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
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 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