Mihc's Black Bean Enchilada Bake

Dive into the comforting, robust flavors of Mihc’s Black Bean Enchilada Bake, a hearty and satisfying casserole packed with layers of bold spices, gooey cheese, and tender corn tortillas. This easy-to-make dish centers around protein-rich black beans, sautéed bell peppers, and onions, all simmered in zesty enchilada sauce and seasoned with chili and cumin for a flavorful kick. As it bakes to golden perfection, the combination of melted cheddar and Monterey Jack creates a rich, creamy topping that's pure comfort food bliss. Perfect for a crowd or a cozy family dinner, this 50-minute recipe (including prep!) offers both nutrition and indulgence. Garnish with fresh cilantro, sour cream, and a squeeze of lime for a vibrant finish. Whether you're meal-prepping or entertaining, this enchilada bake is the ultimate vegetarian main course that's sure to impress.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 cups black beans
• 2 cups enchilada sauce
• 10 pieces corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 medium red bell pepper
• 1 medium yellow onion
• 3 pieces garlic cloves
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 0.5 cup fresh cilantro
• 0.5 cup sour cream (optional)
• 4 pieces lime wedges (optional)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Rinse and drain the black beans if using canned beans. Set aside.

Step 3

Dice the red bell pepper and onion, and mince the garlic cloves.

Step 4

Heat the olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 3-4 minutes until softened.

Step 5

Add the minced garlic, cumin powder, chili powder, salt, and pepper to the skillet. Cook for an additional minute, stirring frequently.

Step 6

Stir in the black beans and 1 cup of enchilada sauce. Cook for 2-3 minutes, then remove from heat.

Step 7

Spread 1/4 cup of enchilada sauce evenly over the bottom of a 9x13-inch baking dish.

Step 8

Place a layer of corn tortillas (about 3-4) to cover the bottom of the dish.

Step 9

Spoon half of the bean mixture over the tortillas and sprinkle 1 cup of shredded cheddar cheese on top.

Step 10

Add another layer of tortillas, followed by the remaining bean mixture, and 1 cup of shredded Monterey Jack cheese.

Step 11

Top with a final layer of tortillas and spread the remaining enchilada sauce evenly on top.

Step 12

Sprinkle the remaining cheddar and Monterey Jack cheese over the sauce.

Step 13

Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 14

Remove the dish from the oven and let it rest for 5 minutes.

Step 15

Garnish with chopped fresh cilantro and serve with sour cream and lime wedges if desired.

Nutrition Facts

Serving size	(2128.3g)

Amount per serving	% Daily Value*
Calories	3328.9

Total Fat 161.1g	0%
Saturated Fat 85.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 402.1mg	0%
Sodium 7494.3mg	0%
Total Carbohydrate 336.7g	0%
Dietary Fiber 61.1g	0%
Total Sugars 29.8g
Protein 144.1g	0%

Vitamin D 24IU	0%
Calcium 3115.0mg	0%
Iron 18.3mg	0%
Potassium 2097.1mg	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: 43.0%

Protein: 17.1%

Carbs: 39.9%