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Black Bean and Cheese Enchilada Casserole

A delicious and hearty vegetarian and gluten-free option

August 22, 2016

This one goes in our “desperation dinners” file — delicious and a breeze to assemble, it's made with ingredients we’re likely to have in the pantry. We originally made it with leftovers in mind, but so far this one has never had the chance to spend a relaxing night in the fridge. Vegetarian and gluten-free, too!

Serves six to eight people. 


  • 1 cup your favorite salsa
  • 24 small corn tortillas
  • 4 cups green enchilada sauce (red if you prefer, but green is best for this recipe)
  • 1 can refried black beans
  • 1 small can diced mild green chiles
  • 1 can black beans, rinsed and drained (or use another can of refried beans)
  • 2 cups shredded Mexican cheese blend
  • 1 cup shredded pepper jack cheese
  • 1/2 cup chopped fresh cilantro or more to taste, divided
  • 1/2 cup sliced green onions for garnish


  1. Heat oven to 350 degrees. 
  2. Spread the salsa over the bottom of a 9- by 13-inch glass baking dish, then layer with eight tortillas, overlapping them to fit. 
  3. Use the refried beans as the first layer, cover with the green chiles, and top with a thin layer of enchilada sauce. 
  4. Add a second layer of tortillas, the drained black beans, half the cilantro, a layer of cheese, and more enchilada sauce. 
  5. Top with a third layer of tortillas, a generous topping of mixed cheese, and cover with enchilada sauce.
  6. Top with any remaining cheese and bake for about 1 hour, until sauce is bubbly, cheese is melted and starting to brown, and the middle is cooked through. 
  7. Sprinkle with cilantro and green onions and serve topped with sour cream, additional salsa and a splash of fresh lime juice. 


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