Black Bean And Beef Enchilada Casserole Recipe

Looking for a comforting, easy-to-make meal that’s perfect for family dinners or a casual get-together? This Black Bean and Beef Enchilada Casserole is a flavorful, Mexican-inspired dish layered with seasoned ground beef, black beans, gooey melted cheese, and tangy enchilada sauce. It’s a quick and hearty meal that combines the flavors of enchiladas without the fuss of rolling tortillas. Get ready to dig into a cheesy, savory casserole that will have everyone asking for seconds!

What is Black Bean and Beef Enchilada Casserole?

Black Bean and Beef Enchilada Casserole is a deconstructed version of classic enchiladas, layered instead of rolled. It’s a layered dish that combines ground beef, black beans, tortillas, enchilada sauce, and cheese, baked to perfection in a casserole dish. It’s easy to make, packed with flavor, and customizable depending on your preferences. Perfect for weeknight dinners, potlucks, or even meal prepping, this casserole has all the flavor of enchiladas without the extra work.

Ingredients List for Black Bean and Beef Enchilada Casserole

Here’s what you’ll need to make this delicious Black Bean and Beef Enchilada Casserole:

• Ground beef (1 lb): Choose lean ground beef for a healthier option, or use your preferred type.
• Black beans (1 can, 15 oz, drained and rinsed): A great source of protein and fiber, they add heartiness to the casserole.
• Corn tortillas (8-10, cut into halves or quarters): These will serve as the "layer" in your casserole.
• Enchilada sauce (2 cups): You can use homemade or store-bought enchilada sauce. Red enchilada sauce gives the dish a traditional flavor, but green sauce works too.
• Shredded cheese (2 cups): Cheddar, Monterey Jack, or a Mexican cheese blend melts beautifully and adds creaminess.
• Onion (1 small, diced): Adds flavor to the ground beef.
• Garlic (2 cloves, minced): For extra depth of flavor.
• Taco seasoning (1 packet or 2 tablespoon homemade): Provides the classic Mexican seasoning for the beef.
• Olive oil (1 tbsp): For sautéing the onions and garlic.
• Salt and pepper: To taste.

Optional toppings and garnishes:

• Sour cream: Adds creaminess and cools down the spice.
• Sliced avocado or guacamole: For extra creaminess and flavor.
• Chopped cilantro: Adds freshness.
• Sliced jalapeños: For those who like extra heat.
• Salsa: For an extra kick of flavor.

Substitutions and Variations

This Black Bean and Beef Enchilada Casserole is versatile and easy to customize based on your preferences:

• Ground Beef Alternatives: Ground turkey, chicken, or even plant-based meat crumbles can be used as substitutes for a lighter or vegetarian option.
• Tortilla Choices: If you prefer flour tortillas over corn tortillas, feel free to swap them. You can also use low-carb or gluten-free tortillas if you prefer.
• Cheese Options: While cheddar and Monterey Jack are popular, you can experiment with queso fresco, Colby Jack, or even a vegan cheese for a dairy-free option.
• Beans: Pinto beans or refried beans can be used in place of black beans if that’s what you have on hand.
• Spice Level: If you like your food spicier, use hot enchilada sauce or add more diced jalapeños or chili flakes to the beef mixture.

Step-by-Step Cooking Instructions

Let’s walk through how to make this easy and flavorful Black Bean and Beef Enchilada Casserole in a few simple steps.

Step 1: Preheat the Oven and Prepare the Ingredients

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a little oil.

Step 2: Brown the Ground Beef

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onions and sauté for about 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Add the ground beef to the skillet, breaking it apart with a wooden spoon as it cooks. Brown the beef for 6-8 minutes, until fully cooked. Drain any excess fat, if necessary.

Step 3: Season the Beef

Once the beef is cooked, add the taco seasoning to the skillet, along with ¼ cup of water. Stir to combine and allow the beef to simmer for 2-3 minutes until well-seasoned. Stir in the drained and rinsed black beans. Remove from heat and set aside.

Step 4: Layer the Casserole

Spoon a thin layer of enchilada sauce on the bottom of your greased baking dish to prevent sticking. Place a layer of corn tortillas over the sauce (you can cut them into halves or quarters to fit the shape of your dish).

Spread half of the beef and black bean mixture over the tortillas, followed by a generous drizzle of enchilada sauce and a sprinkle of shredded cheese.

Repeat the layers: another layer of tortillas, followed by the remaining beef and black bean mixture, more enchilada sauce, and shredded cheese.

Top the final layer with tortillas, the remaining enchilada sauce, and the rest of the shredded cheese.

Step 5: Bake the Casserole

Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.

Step 6: Serve

Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with your favorite toppings like sour cream, chopped cilantro, diced avocado, or sliced jalapeños. Serve with rice, beans, or a fresh salad on the side.

How to Cook Black Bean and Beef Enchilada Casserole: A Step-by-Step Guide

The key to a perfect Black Bean and Beef Enchilada Casserole is layering the ingredients evenly and allowing the flavors to meld as they bake. The combination of seasoned beef, black beans, and enchilada sauce creates a rich, savory base, while the cheese adds creaminess and brings everything together. Baking the casserole covered at first ensures the layers cook evenly, while removing the foil for the last few minutes allows the cheese to become golden and bubbly.

Common Mistakes to Avoid

• Soggy Tortillas: To prevent the tortillas from becoming too soggy, don’t oversaturate them with enchilada sauce. You just need enough to coat each layer without making it too wet.
• Uneven Layers: Spread the beef and bean mixture evenly over the tortillas to ensure each bite has a balance of ingredients.
• Not Draining the Beans: Make sure to drain and rinse the black beans before adding them to the beef mixture to avoid excess liquid in the casserole.

Serving and Presentation Tips

While this Black Bean and Beef Enchilada Casserole is a great all-in-one meal, it pairs beautifully with a few simple sides or garnishes for a complete Mexican-inspired meal.

How to Serve Black Bean and Beef Enchilada Casserole

• With Rice: Serve this casserole alongside a side of Spanish rice or Mexican-style rice to round out the meal.
• Toppings Bar: Set up a toppings bar with options like sour cream, guacamole, salsa, chopped cilantro, and sliced jalapeños so everyone can customize their serving.
• With a Salad: Pair the casserole with a light, refreshing salad like a simple green salad with lime vinaigrette or a Mexican corn salad.

Presentation Ideas for Black Bean and Beef Enchilada Casserole

• Garnish with Fresh Herbs: Top the casserole with freshly chopped cilantro or parsley for a pop of color.
• Slice and Serve: Allow the casserole to cool slightly before slicing it into neat squares or rectangles. Serve each portion with a dollop of sour cream and a few avocado slices on top.
• Skillet Casserole: For a rustic presentation, bake the casserole in a cast-iron skillet and serve it straight from the oven.

Black Bean and Beef Enchilada Casserole Recipe Tips

• Make It Ahead: You can assemble the casserole up to a day in advance and refrigerate it. When ready to bake, add a few extra minutes to the cooking time to account for the chilled ingredients.
• Freezing: This casserole freezes well. Assemble it, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before baking.
• Spice It Up: If you like heat, use spicy enchilada sauce or add chopped jalapeños or chipotle peppers to the beef mixture for an extra kick.

Frequently Asked Questions (FAQs)

1. Can I make this casserole vegetarian?

Yes! Simply omit the beef and double the amount of black beans or add pinto beans for a hearty, protein-packed vegetarian version.

2. Can I use flour tortillas instead of corn tortillas?

Yes, you can substitute flour tortillas if you prefer their texture or flavor. Just note that corn tortillas give the dish a more traditional enchilada flavor.

3. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.

4. Can I freeze Black Bean and Beef Enchilada Casserole?

Yes! This casserole freezes well. Assemble the casserole, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.

5. What’s the best way to reheat the casserole?

You can reheat the casserole in the microwave or oven. If using the oven, cover the casserole with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through.

Conclusion

This Black Bean and Beef Enchilada Casserole is a delicious, comforting meal that’s easy to make and perfect for family dinners or entertaining guests. With layers of seasoned beef, black beans, tortillas, and melted cheese, all topped with tangy enchilada sauce, this casserole is packed with flavor and will satisfy your cravings for Mexican-inspired comfort food. Customize it with your favorite toppings, and enjoy a hearty, flavorful meal that’s sure to become a regular on your dinner rotation!

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