Black Bean And Beef Enchilada Casserole Recipe

Are you looking for a mouth-watering, hearty meal that’s perfect for any night of the week? This Black Bean and Beef Enchilada Casserole recipe has got you covered. Loaded with savory ground beef, protein-packed black beans, and a rich blend of spices, all layered between soft tortillas and topped with gooey melted cheese, this casserole brings bold flavors to your dinner table. Plus, it’s simple enough to make even on a busy weeknight! Stick around to learn how to make this delicious dish, and pick up tips for perfecting your enchilada casserole game.

What is a Black Bean and Beef Enchilada Casserole?

A Black Bean and Beef Enchilada Casserole is a comforting and delicious dish that combines the flavors of traditional beef enchiladas into an easy-to-make, layered casserole. Instead of rolling individual enchiladas, all the ingredients – seasoned ground beef, black beans, tortillas, enchilada sauce, and cheese – are layered in a baking dish and baked to perfection. The result? A savory, cheesy, and slightly spicy dish that’s perfect for feeding a crowd.

Ingredients List for Black Bean and Beef Enchilada Casserole

To get started, you’ll need to gather the following ingredients:

• 1 lb ground beef – Lean or extra-lean beef works best to keep the casserole from being too greasy.
• 1 can (15 oz) black beans – Drained and rinsed. Black beans provide a great texture and add extra protein to the dish.
• 1 packet of taco seasoning – Or make your own with chili powder, cumin, paprika, garlic powder, and onion powder.
• 2 cups enchilada sauce – Store-bought or homemade. Red enchilada sauce is traditional, but you can use green for a different twist.
• 8-10 small flour or corn tortillas – Either flour or corn tortillas will work, depending on your preference.
• 2 cups shredded cheese – Cheddar, Monterey Jack, or a Mexican cheese blend works well.
• 1 small onion, diced – Adds an extra layer of flavor.
• 2 cloves garlic, minced – Garlic boosts the flavor and brings out the richness of the beef.
• ½ cup frozen corn – Optional, but it adds a sweet, crunchy element to the dish.
• Olive oil – For sautéing the onions and garlic.
• Salt and pepper – To taste.
• Optional toppings – Sour cream, chopped cilantro, sliced avocado, and diced tomatoes.

Substitutions and Variations

One of the great things about this casserole is its versatility. Here are some common substitutions and variations to make it suit your tastes:

• Meat options: Ground turkey, ground chicken, or shredded rotisserie chicken can easily replace ground beef if you're looking for a leaner or lighter version.
• Beans: If you don’t have black beans, pinto beans, kidney beans, or even chickpeas can be substituted.
• Tortillas: Corn tortillas are traditionally used in enchiladas, but flour tortillas work just as well for a softer texture. You can even experiment with whole wheat or gluten-free tortillas.
• Sauce variations: Use green enchilada sauce instead of red for a tangier, milder flavor. You could also try a smoky chipotle sauce for more heat.
• Vegetarian option: Skip the beef and double up on the black beans, or add sautéed vegetables like bell peppers, zucchini, or spinach to make it vegetarian.
• Cheese swaps: For a creamier texture, use a mix of cream cheese and shredded cheese, or try different cheeses like mozzarella, pepper jack, or queso fresco.

Step-by-Step Cooking Instructions

Now that you have all your ingredients, let’s break down how to put this casserole together.

1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a little olive oil to prevent sticking.
2. Cook the beef: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute. Then, add the ground beef, breaking it up with a spatula as it cooks. Once the beef is browned and cooked through (about 6-7 minutes), drain off any excess fat.
3. Season the beef: Stir in the taco seasoning, black beans, and frozen corn (if using). Add about ¼ cup of enchilada sauce to the beef mixture and cook for another 2 minutes, making sure everything is well combined. Taste and adjust the seasoning with salt and pepper if needed.
4. Assemble the casserole: Start by spreading a thin layer of enchilada sauce (about ½ cup) over the bottom of the prepared baking dish. Place a layer of tortillas on top, followed by a third of the beef and black bean mixture. Sprinkle a generous handful of shredded cheese over the beef mixture. Repeat the layering process two more times, finishing with a final layer of tortillas, enchilada sauce, and cheese on top.
5. Bake: Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Rest and serve: Let the casserole rest for about 5-10 minutes before slicing and serving. This will help the layers set, making it easier to cut and serve.

How to Cook Black Bean and Beef Enchilada Casserole: A Step-by-Step Guide

1. Prep the ingredients: Gather and measure out all the ingredients, and chop the onions and garlic before you start cooking. Preheating the oven and greasing the baking dish early on ensures everything goes smoothly.
2. Cook the beef mixture: Brown the beef with onions and garlic, then season and mix with black beans and corn. This is where all the bold flavors come together to create a hearty filling for your casserole.
3. Layering: This step is key to a perfect casserole. Make sure each layer of tortillas is evenly covered with meat mixture, sauce, and cheese. The layering gives the casserole structure and ensures you get a bit of everything in every bite.
4. Baking: Cover the dish with foil to keep the moisture in for the first part of baking, then uncover it to let the cheese crisp up and get bubbly. Keeping an eye on the cheese as it bakes will help you achieve that perfect golden-brown top.
5. Let it rest: Allowing the casserole to rest before serving is crucial for easy slicing and a well-set dish.

Common Mistakes to Avoid

• Not draining the beef: If you skip draining the excess fat, the casserole can turn out greasy and soggy.
• Overcrowding the layers: Avoid overstuffing the casserole; too much filling between each layer can make the dish difficult to cut and serve.
• Skipping the rest time: Cutting into the casserole too soon will result in a runny mess. Give it a few minutes to cool and set.

Serving and Presentation Tips

Serving this casserole can be as simple or as fancy as you like. Whether you’re hosting a dinner party or just feeding your family, here are some ideas for how to serve and present your Black Bean and Beef Enchilada Casserole.

How to Serve Black Bean and Beef Enchilada Casserole

• Individual portions: Slice the casserole into squares and serve each portion on a plate with a side of Mexican rice, a crisp green salad, or some tortilla chips and guacamole.
• Buffet style: If you’re serving a crowd, set the casserole out in the center of the table with a variety of toppings like sour cream, salsa, jalapeños, and chopped cilantro so everyone can customize their dish.

Presentation Ideas for Black Bean and Beef Enchilada Casserole

• Top with fresh ingredients: A sprinkle of fresh cilantro, sliced green onions, or diced avocado can brighten up the dish.
• Colorful sides: Serve alongside vibrant sides like a corn and tomato salad, pickled red onions, or a tangy slaw for a visually appealing meal.
• Garnish with lime wedges: A wedge of lime on each plate adds a pop of color and lets your guests squeeze fresh lime juice over their servings for an extra zing.

Black Bean and Beef Enchilada Casserole Recipe Tips

• Make ahead: You can prepare the casserole up to a day in advance. Simply assemble it, cover it with foil, and refrigerate. When ready to bake, add about 5-10 minutes to the cooking time.
• Freeze leftovers: This casserole freezes well, making it a great meal-prep option. Just wrap individual portions tightly in plastic wrap, then place in a freezer-safe container for up to 3 months.
• Reheating: Leftovers can be reheated in the oven at 350°F (175°C) until warmed through, or in the microwave for 1-2 minutes.

Frequently Asked Questions (FAQs)

Can I use ground turkey instead of beef?
Yes, ground turkey is a great substitute for beef in this recipe if you want to lighten it up a bit.

How long can I store leftovers?
Leftovers will last for about 3-4 days in the fridge, making it a great option for meal prep.

Can I make this casserole spicy?
Absolutely! Add some diced jalapeños to the beef mixture or use a spicier enchilada sauce for more heat.

Do I need to use corn tortillas, or can I use flour?
You can use either. Corn tortillas offer a more traditional enchilada flavor, but flour tortillas will give you a softer texture.

Can I make this casserole vegetarian?
Yes, just omit the beef and use more beans or add in extra vegetables like zucchini, bell peppers, or mushrooms.

Conclusion

This Black Bean and Beef Enchilada Casserole is a hearty, comforting dish that’s sure to satisfy. It’s packed with flavor, easy to make, and endlessly customizable to suit your preferences. Whether you’re making it for a family dinner or a gathering with friends, this casserole will be a hit. Try it out, and don't forget to experiment with different ingredients to make it your own!

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