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Black Bean Enchilada Casserole
with corn / zucchini

Active: 35 Total: 70

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!



Black Bean Enchilada Casserole:
  • 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


  1. 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)

  2. Green onions / Cilantro - Prep as directed.

  3. Corn - Defrost.

  4. Beans - Drain and rinse.

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  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 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, and cumin 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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