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4.34 from 21 votes

4-Ingredient Black Bean Enchilada Casserole

A healthy, affordable vegetarian dinner goes from your freezer to your oven -- with just 4 simple ingredients!
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 383.6kcal
Author Blair Lonergan


  • 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!


Serving: 1/4 of the casserole | Calories: 383.6kcal | Carbohydrates: 63.4g | Protein: 21.5g | Fat: 8.2g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.5g | Cholesterol: 15mg | Sodium: 1675.4mg | Potassium: 840mg | Fiber: 13.1g | Sugar: 2.7g