Black Bean and Corn Enchilada Casserole No Meat

Packed with vibrant flavors and wholesome ingredients, this Black Bean and Corn Enchilada Casserole (No Meat) is the perfect vegetarian twist on a Mexican favorite. Layers of soft flour tortillas, hearty black beans, sweet corn, and diced green chilies are smothered with zesty enchilada sauce and melted shredded cheese for a dish that’s as comforting as it is satisfying. Spiced with smoky paprika and earthy cumin, this crowd-pleaser comes together in just 50 minutes, making it a go-to for busy weeknights or casual family dinners. Garnished with fresh cilantro and served with a dollop of sour cream, this meatless casserole is a deliciously easy way to enjoy classic enchilada flavors, minus the meat. Ideal for vegetarians and enchilada lovers alike!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 15 oz can (drained and rinsed) Black beans
• 1.5 cups (fresh, frozen, or canned) Corn kernels
• 2 cups Enchilada sauce
• 8 large Flour tortillas
• 2 cups (cheddar, Monterey Jack, or a blend) Shredded cheese
• 4 oz can (optional, for added heat) Diced green chilies
• 1 medium (diced) Red bell pepper
• 1 medium (diced) Yellow onion
• 1 tablespoon Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon (or to taste) Salt
• 0.25 teaspoon (or to taste) Black pepper
• 2 tablespoons (chopped, for garnish) Fresh cilantro
• 0 (optional, for serving) Sour cream

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 4-5 minutes, or until softened.

Step 3

Stir in the ground cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for 1 minute until fragrant.

Step 4

Add the black beans, corn, and diced green chilies (if using) to the skillet. Stir well and cook for 2-3 minutes, then remove from heat.

Step 5

Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.

Step 6

Arrange 2 tortillas over the sauce, overlapping as needed. Spread 1/3 of the black bean and corn mixture over the tortillas. Sprinkle with 1/3 of the shredded cheese. Drizzle with 1/2 cup of enchilada sauce.

Step 7

Repeat the layering process two more times: tortillas, black bean mixture, cheese, and enchilada sauce. End with a final layer of tortillas topped with the remaining sauce and cheese.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 9

Remove the casserole from the oven and allow it to cool for 5 minutes. Garnish with chopped cilantro.

Step 10

Serve warm with optional sour cream on the side. Enjoy!

Nutrition Facts

Serving size	(1586.1g)

Amount per serving	% Daily Value*
Calories	1042.1

Total Fat 32.4g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 15mg	0%
Sodium 5395.1mg	0%
Total Carbohydrate 163.7g	0%
Dietary Fiber 37.8g	0%
Total Sugars 44.1g
Protein 39.8g	0%

Vitamin D 0IU	0%
Calcium 342.8mg	0%
Iron 13.7mg	0%
Potassium 2092.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 14.4%

Carbs: 59.2%