This Layered Beef & Black Bean Enchilada Casserole combines hearty flavors with a comforting casserole format. It’s perfect for weeknight dinners or a cozy weekend meal with family and friends.
Ground beef provides the savory, meaty base for this casserole. It’s filling and pairs perfectly with the spices. Black beans add protein and a creamy texture, while also being a great source of fiber. Corn tortillas form the layers, absorbing the flavors and adding a mild sweetness. Enchilada sauce ties everything together with its tangy and spicy profile. Cheddar cheese melts on top for that irresistible gooey finish. Tomatoes add a fresh, acidic balance, and onion brings sweetness and depth. Cumin and chili powder are the key spices, enhancing the dish with warmth and a hint of heat. Lastly, cilantro offers a fresh, herbaceous note when sprinkled on top.
This enchilada casserole pairs well with a simple green salad tossed in a light vinaigrette or a side of Mexican rice. For a refreshing contrast, serve it with a lime-infused avocado salad or a corn and black bean salsa.
Start by preheating your oven to 375°F (190°C). This ensures it’s ready when you finish assembling the casserole. Heat the olive oil in a large skillet over medium heat, then add the chopped onion. Cook it for about 5 minutes until it's softened and the kitchen smells like that wonderful oniony aroma. It's time to add the ground beef. Break it up with your spatula as it browns, which should take around 8 minutes. Once it's cooked through, drain off any excess fat.
Now, stir in the black beans, along with the cumin, chili powder, salt, and pepper. Let these flavors mingle over the heat for another 2 minutes, then take the skillet off the stove. Grab your 9x13 inch baking dish and spread 1/2 cup of enchilada sauce on the bottom. This little trick prevents the tortillas from sticking.
Lay two corn tortillas over the sauce, slightly overlapping them. Spoon half of your beef and bean mixture over the tortillas, then sprinkle with 1/2 cup of diced tomatoes and 1/2 cup of cheese. Drizzle 1/2 cup of enchilada sauce on top, ensuring even coverage.
Repeat the layers: tortillas, the rest of the beef mixture, tomatoes, cheese, and enchilada sauce. Finally, place the remaining tortillas on top, followed by the last of the enchilada sauce and cheese. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. Let it cool for about 5 minutes before serving, and don't forget the fresh cilantro garnish for a pop of color and flavor.
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