Black Bean Enchilada Casserole

This is a casserole version of enchiladas, layering tortillas, black beans, and sauce instead of rolling them individually. It's a lot less fussy to make in bulk, and it bakes into something that holds together well for meal prep.

Layering tortillas with black beans, vegetables, and enchilada sauce turns this into a casserole version of enchiladas without the individual rolling. Cheese on top gets that same melty, slightly crisp finish you'd want from a baked enchilada dish.

Black beans do the heavy lifting nutritionally here, adding protein and fiber to a dish that's otherwise built around tortillas and sauce. This one reheats well in the microwave, since the sauce keeps everything from drying out.

Exact ingredient amounts and bake time are on the recipe card, built for a full ten-portion batch. Let the casserole cool before portioning it into containers, then refrigerate what you'll eat within four days and freeze the rest. This enchilada casserole is an easy way to get enchilada night without rolling a single tortilla.

Nutrition note: This is general food information, not individualized medical or nutrition advice.

Black Bean Enchilada Casserole

YIELD

10 portions

ESTIMATED NUTRITION

640 calories • 32g protein • 79g carbs • 22g fat per portion

This recipe is perfect for busy weeks because the components cook simply and portion cleanly into grab-and-go meals.

Ingredients

• 7 1/2 cans black beans

• 25 corn tortillas

• 5 cups enchilada sauce

• 5 cups shredded Mexican cheese

• 2 1/2 cup corn

• 2 1/2 bell pepper

• 2 1/2 onion

Directions

1. Layer tortillas, beans, vegetables, sauce and cheese in a baking dish.

2. Bake at 375°F for 25–30 minutes.

3. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.

Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.