Easy Black Bean and Veggie Enchilada Casserole

This Easy Black Bean and Veggie Enchilada Casserole is weeknight dinner lifesaver. You mix up the filling, layer, and bake! It’s full of veggies and plant-based protein. You can easily be make it dairy-free using a shredded cheese alternative, and the sauce is mild but flavorful. It’s a meal that’s sure to please the whole family. This no-chop, super quick casserole is a sneak peek recipe from my E-Cookbook, What’s For Dinner. If you want more info about the 30 recipes in the dinner ebook, be sure to scroll down to the links below.

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Subs and Tips for making Easy Black Bean and Veggie Enchilada Casserole:

• Canned Sweet potato or pumpkin: these cooked and mashed veggies are a great way to get veggies into a dish without much effort. However, if you don’t have the canned squash, you can use a frozen squash. Heat the squash then mash it before adding it to the beans.
• Beans: you can use any kind of cooked beans you’d like in this recipe.
• Enchilada sauce: the enchilada sauce I buy is a little spicy for my kids so that’s why I add a can of crushed tomatoes to make it more mild. However, if you can also use 2 cans of enchilada sauce instead of adding the plain tomato.
• Other veggies: I like using frozen spinach in here because it’s easy and I always have some in my freezer. But you can use finely chopped fresh spinach instead.

Easy Black Bean and Veggie Enchilada Casserole

Stir, assemble, and bake! This veggie protein packed vegetarian cassrole is a dinner the whole family will love.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Ingredients

  

• 1 16-oz jar or can red enchilada sauce
• 1 14-oz can crushed tomatoes (or a 2nd can of enchilada sauce)
• 1 tsp salt, divided
• 1 1⁄2 tsp garlic powder, divided
• 2 15-oz cans black beans, drained and rinsed 3 cups
• 1 cup canned sweet potato or pumpkin puree
• 2 cups frozen chopped spinah, defrosted and squeezed dry
• 1/2 cup jarred mild salsa
• 16 corn tortillas, cut in half
• 3 cups shredded cheddar, Monterey Jack, or Mexican blend cheese
• Optional toppings: Greek yogurt, sliced avocado, and fresh cilantro

Instructions

 

• Preheat oven to 375 degrees. Grease a 9-by-13-inch baking dish with oil or non-stick spray.
• In a large liquid measuring cup or bowl, mix enchilada sauce, crushed tomato, 1/2 tsp salt, and 1/2 tsp garlic powder.
• Add beans to a second bowl and roughly mash about half of the beans with a fork or potato masher. Stir in canned sweet potato puree, spinach, salsa, 1/2 tsp salt, and 1 tsp garlic powder.
• To assemble casserole, spread 1 1/2 cups of the sauce mixture in the bottom of the baking dish. Top with a layer of 8 tortilla halves, so that the entire dish is covered. Spread 1/2 of the bean mixture over the tortillas, then sprinkle with 1/3 of the cheese. Repeat one more time with another layer of tortillas, 1 cup sauce, the remaining beans, and a third of the cheese. Top with a final layer of tortillas, then the rest of the sauce and remaining cheese.
• Cover with greased or non-stick foil (so the cheese doesn't stick) and bake for 20 minutes. Remove foil, then bake for an additional 10 minutes so cheese is well melted. Allow to cool for 10 to 20 minutes before serving. Top with sliced avocado, a dollop of Greek yogurt, and some fresh cilantro, if desired.

Keyword gluten free, healthy dinner, vegetarian

Have a “picky” eater at home or a child that might not like this dish? Here’s a tip from Kacie from MamaKnowsNutrition.com on how to serve this meal in a modified way: