Black Bean Enchilada Casserole
with corn / zucchini
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!
Ingredients
- Tortillas, taco-sized corn or flour - 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
- Enchilada sauce, store-bought red - 12 oz (sub green enchilada sauce)
- Lime juice - 2 tsp
- Foil - for baking
- Sour cream - 1/3 cup , for serving
- Hot sauce (opt) - for serving
Prep
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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)
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Green onions / Cilantro - Prep as directed.
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Corn - Defrost.
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Beans - Drain and rinse.
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Make
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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.)
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Heat a large skillet with cooking oil 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.
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Add garlic, chili powder, and cumin and saute until fragrant, 1-2 minutes.
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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.
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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.)
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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.
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Allow casserole to rest briefly before serving. Set out cilantro (if using), sour cream, and hot sauce (if using).
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Divide casserole among serving plates. Let everyone garnish with their choice of toppings. Enjoy!
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