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Week of 3/25/24

Black Bean Enchilada Casserole
with corn / zucchini

Active: 35 Total: 70
Original GF Paleo Vegetarian
Black Bean Enchilada Casserole

Elevate your "Taco Tuesday" with gooey, saucy, enchilada casserole. Layering everything in a baking dish makes this meal far simpler that restaurant-style rolled enchiladas, without sacrificing taste. Set out your favorite toppings and you're good to go!

Tags
Make Ahead, Freezer Friendly
Proteins
Cheese, Beans, black
Cuisines
American - TexMex
Save recipe
55

Ingredients

Metric
Servings:
4
Red Enchilada Sauce:
  • Oil, cooking - 1 Tbsp
  • Chili powder - 2 tsp
  • Cumin, ground - 2 tsp
  • Oregano, dried - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Tomato paste - 7 Tbsp
  • Stock, any type - 2 cups
Black Bean Enchilada Casserole:
  • Tortillas, gluten-free and taco-sized - 8 , chopped or torn into bite-sized pieces
  • Cheese, cheddar - 6 oz , shredded (look for pre-shredded to save time; sub Mexican blend)
  • Garlic - 2 cloves , chopped
  • Zucchini - 12 oz , diced
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Cilantro (opt) - 2 Tbsp , chopped
  • Corn, frozen - 1 cup , defrosted
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Chili powder - 2 tsp
  • Cumin, ground - 2 tsp
  • Lime juice - 2 tsp
  • Foil - for baking
  • Sour cream - 1/3 cup , for serving
  • Hot sauce (opt) - for serving

Prep

  1. Make enchilada sauce - Combine oil (portion for the sauce), chili powder (portion for sauce), cumin (portion for sauce), oregano, and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste and stock. Simmer for 5 minutes to let the flavors come together and the sauce reduce slightly. (Note: sauce will be fairly thin.) (Can be done up to 5 days ahead)

  2. Tortillas / Cheese / Garlic / Zucchini - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Green onions / Cilantro - Prep as directed.

  4. Corn - Defrost.

  5. Beans - Drain and rinse.

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Make

  1. Heat oven to 400F / 204C degrees. Brush the bottom and sides of a square baking dish with some cooking oil or coat with cooking spray. (Note: this is for 4 servings, adjust pan size if customizing.)

  2. Heat a large skillet with cooking oil (portion for casserole) over medium heat. Add zucchini and white parts of green onions with a pinch of salt. Saute until zucchini is nearly tender, 5 to 6 minutes.

  3. Add garlic, chili powder (portion for casserole), and cumin (portion for casserole) and saute until fragrant, 1-2 minutes.

  4. Stir in corn, beans, and enchilada sauce and bring to a simmer. Simmer everything together until heated through, ~1-2 minutes more. Remove from heat and stir in lime juice and green parts of green onions. Taste and season with some salt and pepper.

  5. Spread ⅓ of the vegetable mixture In the bottom of the prepared baking dish. Layer in ⅓ of the tortillas and ⅓ of the cheese. Repeat the layers, reserving the last portion of cheese. Cover the baking dish tightly with foil. (Note: If the baking dish is filled nearly to the top, place it on a rimmed baking sheet to catch any spills while it bakes.)

  6. Bake the casserole until heated through and bubbling, ~25-30 minutes. Remove the foil and sprinkle the reserved cheese over the top. Bake for an additional 5-7 minutes until the cheese on top is bubbling and tortilla edges are lightly browned.

  7. Allow casserole to rest briefly before serving. Set out cilantro (if using), sour cream, and hot sauce (if using).

  8. Divide casserole among serving plates. Let everyone garnish with their choice of toppings. Enjoy!

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