A delicious healthy recipe for Enchilada Casserole (aka “Enchilada Pie”) with black beans and corn and our 5-Minute Enchilada Sauce. Easy and delicious and can be made in 45 minutes! Vegetarian, Vegan-adaptable!
It is the soul itself that has brought us to this difficult place in order to enlarge us,
to ask more of us than we planned on giving.~James Hollis~
Here’s a quick and easy dinner recipe, perfect for busy weeknights – Enchilada Casserole with black beans and corn and our quick and our easy homemade, 5-Minute Enchilada Sauce. It can be kept vegetarian as you see it here, or for heartier appetites, add rotisserie chicken, ground turkey or beef. Swap out the cheese for vegan cheese and make it totally plant-based. Your call!
The flavorful enchilada sauce is simple yet delicious and whips up in a blender. No cooking is involved! When pressed for time, this hearty meal can be assembled in 20-25 minutes, with the oven doing the rest of the work. Top it with cilantro, avocado, and sour cream and dinner is ready!
Enchilada Casserole | 45-sec video
What You’ll Love About this Enchilada Casserole Recipe
- It’s Fast and Easy. No rolling up the tortillas- just a quick layering!
- It can be made ahead. Assemble it ahead, refrigerate it for up to 3 days, then bake when ready to serve.
- Highly adaptable! Use any veggies you like. Add chicken or keep it vegetarian. Make it vegan with vegan cheese.
Enchilada Bake Ingredients
- Enchilada Sauce – store-bought or Homemade Enchilada Sacue
- Black beans (or ground meat or leftover chicken)
- Onion and Garlic
- Veggies: corn, sweet potato, bell peppers, zucchini, etc. Pick 2.
- Cheese: Pepper Jack, cheddar, Mozzarella, Queso fresco, or vegan cheese
- Garnishes: Avocado, cilantro, sour cream
How to make Enchilada Casserole
Step one:
Make the 5-Minute Enchilada Sauce– or use store-bought. I like Trader Joe’s brand – but this literally takes 5 minutes, so why not just make it? 😉
Blend up the Enchilada Sauce ingredients in a blender until smooth, and that’s it! No cooking required!
In winter I use canned tomatoes, but in summer, when fresh ripe tomatoes are available, I prefer those. This would also be something really great to can or freeze for winter if you are one of those lucky ones who can grow multitudes of tomatoes.
This recipe makes about 2 cups of enchilada sauce.
Step two
Make the filling. Saute onion, garlic and any veggies you like. Sometimes I’ll add bell pepper and zucchini, sometimes diced sweet potatoes- then add the corn and black beans. Season.
Step Three
Assemble the Enchilada Casserole!
Grease the casserole dish then, layer the ingredients, first with a little sauce to coat the bottom, then add tortillas.
Spoon in half of the filling, cheese, sauce, more tortillas, and repeat, finishing with the remaining enchilada sauce.
Feel free to add cheese to the top layer, or leave it off.
Step four
Bake for 30 minutes!
Step Five
Garnish! Add fresh diced avocado, cilantro and sour cream. 
And there you have it …. fast and easy Enchilada Casserole! This could easily be made ahead, and refrigerated. Or bake it ahead for mid-week meals.
What to serve with Enchilada Casserole
- Mexican Slaw with Cilantro and Lime
- Roasted Enchilada Sauce
- Mexican Pinto Beans
- Cilantro Lime Rice
- Pico de Gallo
- Fermented Hot Sauce
More recipes you may like!
On the homefront: I just got back from a dreamy little getaway, a town in Mexico, called Sayulita, just South of Puerto Vallarta. It’s amazing what a little sunshine does for the soul. Not to mention the food. Somehow the warm vibrant flavors revive the palate, and I always come home feeling refreshed and inspired.
I traveled with my friend Mikki who I met 20 years ago in the Counseling Psychology Program at Gonzaga University – and though she lives far, whenever we connect, it’s just like old times.
She gave me a book, which, when I first read the title, made me want to throw across the room, because well, it’s called Finding Meaning in the Second Half of Life by James Hollis and it’s hard for me to get my head around the fact, that yes, I’m in the second half of my life, because… when did that happen?! 😂
But title aside, the book is a treasure – and it has been a while since I’ve been this moved. It just reaches right in and speaks the truth, about what we probably already know, but don’t normally have the courage to face.
The writing is incredible, the author so candid and eloquent. If you are over 40 and are seeking depth, meaning … give yourself a gift. You will love it. There is a section on relationships that is particularly poignant.
Ok.. I hope you enjoy this recipe! let me know what you think and how you adapt it in the comments below. 🙂
xoxo
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Healthy Enchilada Casserole Recipe
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 8
- Category: Main
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
A fast and easy recipe for Enchilada Casserole, with black beans, corn, sweet potatoes and a quick 5 Minute Enchilada Sauce. Comforting and healthy! Keep it vegetarian or add cooked chicken or ground turkey!
Ingredients
- 12-ounce bottle of enchilada sauce (or make my 5-minute enchilada sauce)
- 12 x 6-inch corn or flour tortillas
- 2–3 cups grated Mexican style cheese (or try a vegan cheese)
- 4 ounce can green chilies, (optional)
Garnish: chopped cilantro, diced avocado, sour cream, hot sauce
5 minute Enchilada Sauce:
- 14.5 ounce can diced tomatoes (or tomato puree or tomato sauce)
- 1/4 cup water
- 2 Tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1/4-1/2 teaspoon chipotle powder – optional (plus more to taste, or add a canned chipotle pepper, or smoked paprika and cayenne for heat)
- 1 1/2 teaspoon kosher salt
- 2 garlic cloves (or 2 teaspoons granulated garlic)
- 1 teaspoon oregano– optional (dry or fresh)
Casserole Filling:
- 2 tablespoons olive oil
- 1/2 an onion, diced ( see notes)
- 4 cloves garlic, rough chopped (see notes)
- 1 large yam or sweet potato, diced into 1/2 inch cubes (optional, or sub 1 large bell pepper, or zucchini)
- 12- 16 ounce bag frozen corn (regular or fire-roasted ) – or sub fresh corn.
- 15-ounce can black beans, drained( like Trader Joe’s Cuban Style Black Beans) Or substitute with 2 cups cooked chicken, browned seasoned ground turkey, or beef.
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 400 F
- Make the Quick Enchilada Sauce: Place all ingredients in a blender and blend until smooth, set aside.
- Make the filling: Saute onion, garlic and sweet potatoes in the olive oil over medium heat, until tender, about 10-12 minutes, covering ½ way through, allowing potatoes to steam and get tender. Add corn and black beans, cumin, chili powder and salt and saute until warmed through.
- Assemble: In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread out 4 tortillas on top of the sauce. Spread out ½ of the filling over the tortillas. Scatter half of the canned green chilies (if using), and 1 cup of the grated cheese. Drizzle with a ½ cup enchilada sauce. Top with 4 more tortillas, add the remaining filling, green chilies, 1 cup cheese and top with 4 more tortillas. Lather the top with the remaining enchilada sauce and any additional cheese if you like a cheesy top.
- BAKE Cover tightly with foil(use parchment to prevent foil from touching the casserole) and bake for 30 minutes. Uncover, and bake 10 more minutes.
- Garnish with diced avocado, cilantro and sour cream. The sour cream really adds a nice creaminess.
Notes
If really short on time, you can sub granulated onion and/or garlic powder for the fresh onion and garlic. Add about a teaspoon each to the veggie filling.
In winter, I love adding the diced sweet potato for extra richness, but in the warmer months I’ll opt for zucchini and/or bell pepper. Feel free to load the filling up with seasonal veggies- tasting and adjusting salt and seasoning accordingly. Or add a protein like cooked ground meat or chicken.
Nutrition
- Serving Size: 1/8
- Calories: 436
- Sugar: 5.6 g
- Sodium: 1396.4 mg
- Fat: 20.7 g
- Saturated Fat: 8 g
- Carbohydrates: 51.1 g
- Fiber: 10 g
- Protein: 16.2 g
- Cholesterol: 35 mg
Hi Feasting At Home, I must say you have done it again!! I cooked this for my partner & I last night and we nearly ate the whole thing. What with the amazing lentil bolognese, this is now part of our weekly recipe list. Truly delicious and thank you 🙂
Really happy to hear you both are enjoying! So appreciate you letting us know.
We LOVE this recipe in our house. It’s also a go-to for any neighbor, friend, etc we want to bring a meal over for. Questions about freezing – would the whole pan freeze well, or would portions be better? Should I freeze after assembling but before baking or after baking? What about reheating instructions? Any tips anyone has would be greatly appreciated! I often make a double batch of filling and sauce so I can freeze a batch to whip the whole thing together more quickly, but have never tried freezing the full casserole.
Hey Lauren! Such a great idea to make a double batch of filling. I think you freeze this whole, assembled in the pan, either way, either before baking or after baking. Pretty adaptable.
This was very easy and extremely tasty. The whole family raved! The star is the enchilada sauce! That’s a 5 star keeper!!! Thank you!
Awesome to hear this Wendy!
I have made this enchilada casserole many times , and it never disappoints. A week ago, I made the veggie version, baked it and cooled it, and then froze it. Now I want to bake it from frozen since I don’t have enough time to thaw it. What oven temperature would be good to bake it at? I’ll use a thermometer and expect it to take at least 60 minutes. TIA!
Hi Leslie, I haven’t baked this from frozen so not positive, but my guess is bake at 350-375F until internal temp reaches 165F.
Delicious! I normally make the Farmer’s Market Enchiladas but had fun mixing it up with this casserole style enchilada. Flavor was great! And I can’t believe how easy and delicious your enchilada sauce is! LOVE!
Awesome Janessa! Glad you gave it a go.
I love this recipe. I omit the tortillas and add mushrooms, fresh cilantro, and kale to the mix. It’s amazing alone, but sometimes I serve it over lime rice. So appreciate you all…this is the only recipe site I subscribe to….never disappoints, especially for my mostly vegetarian diet.
So nice to hear this Melissa! Really glad you are enjoying the recipes.
I made both the vegetarian version (using diced zucchini) for my vegetarian family members and one with cooked shredded chicken for a family gathering. Both were delicious and a hit and I would definitely make this again. It’s a keeper. The only change I made was to use 6 tortillas in each layer instead of the suggested 4.
Perfect Dru! Thanks so much for the helpful review.
This is yummy! Have made this a couple times with Trader Joe’s sauce. No more! It has sadly been reformulated and is thick and tomatoey like a chili base. 🙁
Made this with the sauce recipe and yellow corn tortillas (white corn disintegrated). Served with a side of honeydew sprinkled with lime juice and Tajin. Everyone was happy! Adding this to our ‘Tried and True’ binder!
Wonderful Amy, so happy you all enjoyed!
What a fantastic recipe! I divided the dish with dairy shredded cheese on one side and nondairy on the other – turned out perfectly as written. Your enchilada sauce is spot on. Thanks so. much😊
Great to hear!
Yum! A favorite for me and my family.
Thanks JC, appreciate the review!
Yummy! Hubby loves it too, probably because I put both black beans and shredded chicken in it. Some cilantro too in filling and sprinkled on top.
Nice Janet, so glad you both enjoyed!
Delicious!! Homemade enchilada sauce made a big difference. Thanks for another amazing recipe.
Glad you enjoyed this one Janel!
Hello! I would like to make the Enchilada casserole and then freeze in individual servings.
Does it freeze well?
Thanks,
Arlene
Hi Arlene, this freezes well! I would make the recipe, bake it, then divide and freeze.
That is what I was thinking! Thank you for confirming so quickly!
Arlene
Delicious! I decided to make the enchilada sauce myself instead of purchasing it from the store. It was quick and easy and delicious paired with the casserole. Everyone loved it and as a 13 year old who is trying to cook more often, I found this is an easy-to-follow and relatively simple recipe! 5 stars from me and I will definitely be making this again!
Thanks so much Ellen, AND I love hearing that you are cooking at this age! Bravo!
Absolutely love this! My absolute favourite vegetarian meal. I swap out the sweet potato for white potato and wallah! Thank you for posting this recipe🤗
Awesome Lauryn, glad you are enjoying!
This is wonderful!!!
Glad you enjoyed!
Oh my goodness, this was sooo, soooo good. The homemade enchilada sauce was quick and flavorful. The whole family liked this meal and could imagine their favorite ingredients added to it for next time. I made one filling of sweet potato & red bell pepper that I immediately added to the freezer and another filling of minced leftover chicken, black beans, zucchini and red bell pepper that I used same day. Next time I make these, I’ll be ahead of things with the sweet potato filling. For quick weekly lunches, I plan to make this, without the tortillas, for a grain-free enchilada bowl. Every recipe of yours that I’ve tried is flavorful, satisfying and plant-forward. Thank you!
Love that preparedness Amy! So happy to hear you are enjoying the recipes- really appreciate your share!
This was really good. I followed the recipe for the enchilada sauce and it is a winner…better than what you buy in the store. I did take some liberties with the filling as I had on hand chayote squash, yellow squash and mexican zucchini. Will definitely make again!
Love it Peg! Sounds delicious!