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Five-Ingredient Black Bean Enchilada Bake
Melissa Hart

Five-Ingredient Black Bean Enchilada Bake

This is the meatless pan I make when everyone wants something cheesy and nobody wants another bowl of beans. Corn tortillas soften enough to cut cleanly but still keep their layers. Use medium sauce if dinner needs a little bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 corn tortillas
  • 2 cans 15 oz each black beans, rinsed and drained
  • 1 1/2 cups frozen corn thawed
  • 2 cans 10 oz each red enchilada sauce
  • 2 cups shredded Mexican-blend cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Mash 1 cup black beans with 1/2 cup enchilada sauce, salt and pepper, then stir in the remaining beans and corn.
  3. Spread 1/2 cup sauce in the dish and arrange 4 tortillas over it, tearing them as needed to cover the bottom.
  4. Layer half the bean mixture, 1/2 cup cheese, 4 tortillas and 1/2 cup sauce, then repeat the bean and cheese layers.
  5. Finish with the remaining tortillas, sauce and cheese and cover with foil.
  6. Bake for 20 minutes, uncover and bake for 10 to 15 minutes more, until the middle bubbles steadily.
  7. Rest for 10 minutes before cutting into squares.