Go Back
Black Bean Taco Mac Bake
Rachel Kim

Black Bean Taco Mac Bake

Black beans and elbow macaroni make a sturdy meatless pan, while red enchilada sauce keeps the flavor closer to taco night than ordinary macaroni and cheese. Corn adds small sweet pops. Drain every canned ingredient and undercook the pasta so the casserole stays forkable instead of loose.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz elbow macaroni
  • 2 cans 15 oz each black beans, rinsed and drained
  • 1 cup drained canned corn
  • 2 cups red enchilada sauce
  • 1 cup sour cream
  • 2 tsp ground cumin
  • 3 cups shredded cheddar divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Boil the macaroni 2 minutes less than package directions and drain well.
  3. Stir the pasta, black beans, corn, enchilada sauce, sour cream, cumin and 1 1/2 cups cheddar together.
  4. Spread in the baking dish and cover with the remaining cheddar.
  5. Bake uncovered for 22 to 25 minutes until browned at the edges and hot in the center.
  6. Rest for 8 minutes before scooping.