Enchilada Casserole

  • 1-15oz can black beans, rinsed and drained
  • 1/2 cup fresh chopped onion
  • 1 tablespoon minced garlic
  • 2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
  • 1/2 teaspoon ground cumin
  • 1 teaspoon peanut oil
  • 1 can (29 oz.) red enchilada sauce
  • Salt
  • 12 corn tortillas (6 in. wide)
  • 2 cups veggie shread mexican cheese (8 oz.)
  • Chopped fresh cilantro
  • Diced fresh avocado
  • Vegan sour cream


  1. In a 5- to 6-quart pan over high heat, onion, garlic, oregano, and cumin in oil about 4 minutes. Stir in black beans and 1 cup enchilada sauce. Add salt to taste.
  2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the black bean mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
  3. Bake in a 425° oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro, avocado and a dollop of sour cream.  Yum!

5 responses to “Enchilada Casserole

  1. Pingback: Enchilada Casserole…Yum! | Plant Based Diet Adventures

  2. Oh, very nice.I have been very backed-up in checking out notifications, (so bear with me), but I am so glad I got here.

  3. petit4chocolatier

    This sounds and looks amazing Heather!! I love that it has a kick too 🙂

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