Are you ready to tantalize your taste buds with a dish that’s bursting with flavor and packed with wholesome ingredients? Look no further than this delectable Two Bean Enchilada Casserole! Perfect for busy weeknights or a cozy weekend gathering, this Mexican-inspired delight combines the heartiness of black and kidney beans with gooey melted cheese and zesty enchilada sauce. In just 50 minutes, you can serve up a mouthwatering meal that will have everyone coming back for seconds. Trust us, once you try this easy-to-make casserole, it will become a staple in your recipe repertoire!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 2 cups enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese
- 1/2 cup chopped onion
- 1 tablespoon cumin
- Salt to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your casserole cooks evenly and thoroughly.
- In a large mixing bowl, combine the drained and rinsed black beans and kidney beans. Add the chopped onion, cumin, and salt to taste. Mix well until all ingredients are evenly distributed.
- In a separate bowl, pour in 1 cup of the enchilada sauce. This will be used to layer the casserole and add flavor.
- Take a 9x13 inch baking dish and spread a thin layer of enchilada sauce on the bottom to prevent sticking.
- Begin layering your casserole by placing 4 corn tortillas over the sauce in the baking dish. Overlap them slightly if necessary to cover the bottom completely.
- Spread half of the bean mixture evenly over the tortillas, ensuring that it covers them well.
- Pour half of the remaining enchilada sauce over the bean mixture, spreading it out to cover as much as possible.
- Sprinkle half of the shredded cheese over the sauce layer, distributing it evenly.
- Repeat the layering process: add another layer of 4 corn tortillas, followed by the remaining bean mixture, the rest of the enchilada sauce, and top it off with the remaining shredded cheese.
- Cover the baking dish with aluminum foil to prevent the cheese from burning during the initial cooking phase.
- Bake the casserole in the preheated oven for 25 minutes. This allows the flavors to meld and the casserole to heat through.
- After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Once cooked, remove the casserole from the oven and let it sit for about 5 minutes before serving. This will help the layers set and make it easier to cut.
- Serve warm, garnished with your choice of toppings such as sour cream, chopped cilantro, or avocado slices, if desired.
Tips
- Prep Ahead: To save time, you can prepare the bean mixture and layer the casserole a few hours in advance. Just cover it with foil and keep it in the refrigerator until you're ready to bake!
- Customize Your Beans: Feel free to mix and match your beans! If you prefer pinto beans or chickpeas, they can easily replace the black or kidney beans for a different twist.
- Spice It Up: Add some heat by incorporating diced jalapeños or a sprinkle of chili powder into your bean mixture. This will give your casserole an extra kick that spice lovers will appreciate.
- Cheese Choices: While shredded cheese is a must, consider using a blend of cheeses like Monterey Jack, cheddar, or even pepper jack for added flavor and creaminess.
- Toppings Galore: Elevate your casserole by serving it with a variety of toppings. Sour cream, avocado slices, fresh cilantro, or a squeeze of lime juice can add a refreshing finish to each serving.
- Leftover Magic: This casserole stores well in the fridge for up to three days, making it a perfect meal prep option. Just reheat in the oven or microwave for a quick and satisfying meal!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
