If you’re in the mood for bold, comforting flavors but want to keep things simple, this Bean Enchilada Casserolechecks all the boxes. It’s hearty, packed with protein, layered with creamy beans and melty cheese, and comes together with minimal effort — the ultimate Tex-Mex-inspired comfort food. Perfect for busy weeknights, meal prep, or when you’re feeding a crowd on a budget.
Why You’ll Love This Recipe
- Quick to assemble with simple, affordable ingredients
- Customizable – make it vegetarian, gluten-free, or extra spicy
- Perfect for meal prep – reheats beautifully for lunches or leftovers
- Kid-friendly – cheesy, saucy, and full of flavor
This casserole is loaded with refried beans, black beans, sweet corn, and seasoned beef (or leave out the meat for a vegetarian option). It’s layered between soft corn tortillas and drenched in rich enchilada sauce, then baked until bubbly and golden.
Ingredients
Here’s everything you’ll need to bring this crowd-pleaser to life:
- 1 pound ground beef (optional for vegetarian version)
- 8 corn tortillas (8-inch)
- 1 (15 oz) can refried beans
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes, drained
- 1 (10 oz) can red enchilada sauce
- 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Optional toppings:
Diced tomatoes, chopped cilantro, sliced black olives, green onions, avocado, sour cream
How to Make Bean Enchilada Casserole
Step 1: Preheat and Prep
Preheat your oven to 350°F (180°C). Lightly grease a 9×13 baking dish.
Step 2: Cook the Meat (Optional)
In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat and season with cumin, garlic powder, salt, and pepper.
Step 3: Make the Filling
In a large bowl, combine the cooked beef (if using), black beans, corn, and diced tomatoes. Stir in half of the enchilada sauce and mix everything well.
Step 4: Assemble
Spread a few spoonfuls of enchilada sauce on the bottom of the baking dish.
Layer 4 tortillas across the base.
Spread half of the refried beans over the tortillas.
Add half the meat/bean mixture, then top with a generous layer of shredded cheese.
Repeat with remaining tortillas, refried beans, filling, and cheese. Pour remaining enchilada sauce evenly over the top.
Step 5: Bake
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and golden.
Step 6: Serve
Let cool slightly before slicing. Add your favorite toppings and serve with rice, salad, or tortilla chips.
Storage & Meal Prep
This casserole stores like a dream! Let it cool completely and store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes well — wrap tightly and freeze for up to 2 months.
To reheat: Microwave individual portions or bake in the oven at 350°F until warmed through.
Final Thoughts
This Bean Enchilada Casserole is the definition of easy comfort food. It’s layered, cheesy, filling, and full of flavor — and the best part? You can tailor it to whatever you have on hand. Whether you make it for Meatless Monday, taco night, or your next potluck, it’s bound to become a go-to family favorite.
Happy cooking!