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!

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!

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

  1. It’s Fast and Easy. No rolling up the tortillas- just a quick layering!
  2. It can be made ahead. Assemble it ahead, refrigerate it for up to 3 days, then bake when ready to serve.
  3. Highly adaptable! Use any veggies you like. Add chicken or keep it vegetarian. Make it vegan with vegan cheese.
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!

What you’ll need:

  • 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.

enchilada sauce in a blender.

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.

making the filling.

Step Three

Assemble the Enchilada Casserole!

assembling the casserole.

Grease the casserole dish then, layer the ingredients, first with a little sauce to coat the bottom, then add tortillas.

assembling the casserole.

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. 

the top layer of casserole with sauce.

Step four

Bake for 30 minutes!

Step Five

Garnish! Add fresh diced avocado, cilantro and sour creamSimple Enchilada Casserole w/ Two Minute Enchilada Sauce! A fast and healthy version of enchiladas  made with layered tortillas instead of rolled- very time saving! Keep it vegetarian or add chicken! | www.feastingathome.com #enchilada #enchiladacassarole #enchiladas #vegetarian #chickenenchiladas

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

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

Sylvia

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
enchilada Casserole

Enchilada Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 47 reviews

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

Units Scale
  • 12-ounce bottle of enchilada sauce (or make my 5-minute enchilada sauce)
  • 12 x 6-inch corn or flour tortillas
  • 23 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:

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)
  • 1216 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

  1. Preheat oven to 400 F
  2. Make the Quick Enchilada Sauce: Place all ingredients in a blender and blend until smooth, set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Share this with the world!

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. I really like this updated version! I loved the old one too so it’s fun to have an option depending on my timing. One question: in this version the ingredients list 8 tortillas but the directions call for 12. I made it with 12 but was wondering how you normally make it?

  2. Easy and so tasty. Only one thing to add, the recipe calls for 8×6” tortillas but there are three layers of four which makes 12 tortillas. Did not miss the meat. Great for leftovers too. Loving the recipes on your blog.






  3. We really like this recipe. The enchilada sauce was great and it is fun that you can change things up depending on the season. It is very filling!






  4. Really tasty and easy to do. I made it with my nine year old. The only changes we made were to do it as traditional rolled enchiladas and we left out the chilli as she doesn’t like spicy food.






  5. Spectacular. So much easier than other enchilada recipes. I used some beans, some beef, corn, and zucchini. Yum!






  6. I made this the other day but I was out of tortillas. I ended up substituting thinly sliced polenta rounds from a tube of trader joe’s polenta and it was SO good! The polenta added an unexpected creaminess. I also doubled my sweet potatoes and adjusted the seasonings as you instructed and it added such a nice wintery warming effect. I’m going to make it with polenta from now on! I love those surprise ingredients when you’re out of something and you wing it and end up discovering something tasty 🙂 Thank you for the recipe. So simple but oh so yummy!






    1. I LOVE that you used polenta instead of tortillas! Such a great idea! I will have to try this myself! xoxo

    1. I adjusted recipe…sorry it was so vague! Sometimes in the grocery store there are Mexican -Style Cheese Blends that are already grated.

      1. Thanks for the reply. I made this the other night and we really enjoyed it. My local rural grocery store did not have “fire-roasted” anything but even with the “plain jane” ingredients this was bursting with flavor.
        A couple of questions for you:
        What kind of tortillas did you use in the above pictures? And did you pre-cook them as they look a bit charred? My yellow generic ones seemed to almost dissolve.
        Also, do you drain the tomatoes for the enchilada sauce as the picture of your sauce looks thicker than mine?
        Thanks again for the delicious recipe!

        1. Hi KJ,
          I do not drain the tomatoes, yes sauce is rather thin. I used corn tortillas that I toasted in out toaster oven. I either toast them or grill on top the gas burner of the stove.

  7. Amazing Mexican recipe! My family absolutely loved it and it was simple to make. This will become a family’s favorite for sure!






  8. Loved it! Used jackfruit as a meat substitute. It needs to be green jackfruit And if you get canned, buy it packed in water. Also used vegan cheese.

  9. Looks delish!!
    Any suggestions for keeping it vegan for my hubby?? Maybe a layer of avocado inside instead of cheese?? Other thoughts? He’s newly vegan so I’m trying to expand my repertoire and learn new tricks!
    Thanks – and thanks for all your terrific recipes. He’s been enjoying the baked tofu most recently ?

  10. I made this tonight and it got rave reviews from all around the table! I added a little chicken to please the meat eaters. We will make this again and again, thanks for sharing your delightful recipes!






  11. Hi Sylvia. So here I am for your super simple and quick enchilada sauce. I can’t wait to whizz it up tomorrow. Love the chipotle in there. It really adds a deep punchy heat that I’m sure we’re going to love. Thank you!

  12. I want this right away, it looks so delicious! I love a good Mexican dish Sylvia and your quick sauce sounds delicious.And used ingredient is hygienic that is good for health.






  13. We made this at the lake cabin this weekend. In the morning I topped leftovers with a fried egg for instant makeshift huevos rancheros. Delish!

  14. Hahaha, yah, when did that happen?! It is crazy how fast time flies! I guess I need to read it too! These enchiladas are making me so hungry, they have everything I like. YUM!!!






  15. I used to love eating out at Mexican restaurants before I started dealing with some health issues that required me to make most of my meals from home so I could control the ingredients. I miss enchilada sauce and can’t wait to recreate it with this recipe!

  16. I love a good Mexican dish Sylvia and your quick sauce sounds delicious. I make something similar to this, but have not given homemade sauce a go. Thank you for your inspiration! Mexico sounds really nice, and I couldn’t agree more about having a bit of sunshine on these gray PNW days. We just returned from HI a few weeks ago and I’m still dreaming of it. I too blinked and find myself in the second half. I’m eager to read James’ book. Thank you for this my dear!

    1. Thank you Traci! Always so good to get away isn’t it? Glad you got to go to Hawaii and warm up. Sounds divine! Let me know what you think about the book!

  17. Hi again Sylvia,

    I am so glad I came across your website. Aside from your meals looking so delicious and nutritious 😉 (I did make your Tumeric broth – yum), I simply love your posts. The book you mentioned sounds like the kind I have been wanting to come across, so I’ll read some reviews and see if we have it at our library. Thanks so much for the recommendation!

    Incidentally, I visited PV for the first time ever this last July (yes, very hot!). I made a point of visiting Sayulita for one day – loved it. It kind of reminded me of the Mexican version of Carmel, CA, if that makes sense. Would absolutely love to go back one day. Glad you had a nice getaway with your friend!

    I look forward to your future posts – thanks again.

    Have a great week,
    Heather

    1. Thank you Heather, appreciate your words and yes, look up the book and let me know what you think. Have a beautiful day! xo

Our Latest Recipes