Vegetarian Black Bean Enchilada Bake
Vegetarian Black Bean Enchilada Bake
Vegetarian Black Bean Enchilada Bake combines black beans, corn, diced tomatoes in a hearty oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl and skillet or saucepan
Ingredients
- Black beans — 1 can (15 oz), drained
- Corn — 1 1/2 cups
- Diced tomatoes — 1 can (14.5 oz), drained
- Enchilada sauce — 2 cups
- Corn tortillas — 8 small
- Mexican cheese — 1 1/2 cups, shredded or thinly sliced
- Cilantro — 2 tablespoons, chopped
- Cumin — 1 teaspoon
- Salt, to taste after adding sauces and cheese
Preparation notes
Measure everything before you start. Thaw frozen ingredients and drain canned ingredients as appropriate. Lightly grease a 9-by-13-inch baking dish so the finished portions lift out easily.
Directions
Prepare the components as described above before assembling the dish.
- Preheat your oven to 375°F.
- In a bowl, mix together the black beans, corn, diced tomatoes, and cumin until well combined.
- In a baking dish, layer the corn tortillas, followed by the bean mixture, enchilada sauce, and a sprinkle of cheese. Repeat the layers until all the ingredients are used up.
- Top with any remaining cheese and bake in the oven for 20 minutes, or until everything is bubbly and golden.
Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Taste the cooked filling before adding more seasoning. Bottled sauces, seasoning blends and cheeses vary in salt and heat, so season gradually.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Warm individual portions covered to help retain moisture. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Keep the filling covered for part of baking if the surface is drying before the center heats. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Vegetarian Black Bean Enchilada Bake
Ingredients
Main Ingredients
- 1 can (15 oz) Black beans, drained
- 1.5 cups Corn
- 1 can (14.5 oz) Diced tomatoes, drained
- 2 cups Enchilada sauce
- 8 small Corn tortillas
- 1.5 cups Mexican cheese, shredded or thinly sliced
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Cumin
- to taste Salt Add after adding sauces and cheese
Instructions
Preparation
- Measure all ingredients before starting. Thaw frozen ingredients and drain canned ingredients as needed.
- Lightly grease a 9-by-13-inch baking dish.
Assembly and Baking
- Preheat your oven to 375°F.
- In a bowl, mix together the black beans, corn, diced tomatoes, and cumin until well combined.
- In the greased baking dish, layer the corn tortillas, followed by the bean mixture, enchilada sauce, and a sprinkle of cheese. Repeat layers until all ingredients are used.
- Top with any remaining cheese and bake for 20 minutes, or until everything is bubbly and golden.
- Continue baking as necessary until the center is hot and edges are bubbling. If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
