Looking for an easy, meatless dish for a family potluck or holiday dinner that’s FULL of flavor? You’ll love this Mexican Black Bean Casserole featuring quinoa, black beans, corn, and bell peppers.

Black Bean Enchilada Casserole

Sometimes we need a dish that mixes a couple things in a pan and goes into the oven in 5 seconds flat! This dish is such an easy dish to make for Meatless Monday or Taco Tuesday!

You can follow the recipe and serve along side some tortilla chips or warmed tortillas, or you can stuff it inside tortillas and bake as more traditional enchiladas. Either way, it is delicious and EASY!

INGREDIENTS NEEDED TO MAKE MEXICAN BLACK BEAN CASSEROLE:

• 2 cans black beans (can also use pinto beans), rinsed and drained
• 1 can corn, drained
• 1 bell pepper (any color), chopped
• 1- 28 oz can, enchilada sauce
• 1 packet, quick-cooking quinoa
• 2 ½ cups, Mexican-style shredded cheese, divided
• Optional, for topping: sour cream, chopped fresh cilantro, and/or pico de gallo

HOW TO MAKE MEXICAN BLACK BEAN CASSEROLE:

1. In a large bowl, stir together quinoa, black beans, pepper, enchilada sauce, and ½ cup of the cheese.
2. Add mixture to prepared 9″x13″ baking dish.
3. Top with remaining 2 cups of cheese.
4. Bake for 30 minutes or until edges are bubbling.
5. Allow to sit for 5-10 minutes.
6. Serve with toppings as desired.

While you prepare your quinoa, chop your peppers and drain your veggies. Mix it all together and toss into your casserole dish. Top it with loaded of cheese and bake. So simple, yet the flavor of the beans, sauce and veggies mix and make it seem so complex. Plus, the quinoa really makes this dish filling, yet healthy!

PSST…If you want to add meat just toss in some shredded chicken when mixing. While basic and versatile, this dish really packs a punch just as is! I love a dish that can fill so many purposes for our family meals, and can also be served to friends and family at gatherings.

handy tools to easily make this casserole:

• glass nesting bowl – microwave safe, 10 sizes
• casserole dish – lid for transport, handles for easy carrying, freezer to oven safe

Frequently Asked Questions

What are enchiladas served with? You can serve enchiladas with coleslaw, rice, beans, chips and guacamole or salsa, or refried beans.

Why do my enchiladas come out soggy? The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down.

Do I freeze enchiladas before or after cooking? The enchiladas can be assembled and refrigerated for a day or two before baking, but do seal them well. They freeze before baking for up to four months.

Taco Tuesday have you serving up this Mexican Black Bean Casserole? Try adding this Instant Pot Chicken Fajita Soup to your rotation!

Bookmark my Recipe Page for many more delicious and easy recipes you will love!