4-Ingredient Black Bean Enchilada Casserole

5 from 20 votes

A healthy, affordable vegetarian dinner goes from your freezer to your oven -- with just 4 simple ingredients!

Course Dinner

Cuisine Mexican

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 383.6kcal

2 15 ounce cans black beans, drained and rinsed
1 ½ cups enchilada sauce
1 cup reduced-fat shredded Mexican-blend cheese
8 6-inch corn tortillas
Optional garnish: sour cream sliced green onion, sliced olives, diced avocado or guacamole

Spray a 2-quart baking dish with nonstick spray.
In a large bowl, combine half of the enchilada sauce (about ¾ cup) with beans and half of the cheese (about ½ cup).
Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
Top with half of the bean mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time, ending with remaining ½ cup of cheese on top.
Cover tightly with foil.
Freeze casserole until ready to bake.
Thaw in refrigerator overnight before baking.
When ready to serve, bake casserole (covered) at 350 degrees F for 30 minutes. Uncover and bake for an additional 5-10 minutes.

You can double all of the ingredients and prepare the casserole in a 9 x 13-inch baking dish to serve a larger crowd!