Black Bean Enchilada Bake

A comforting and savory enchilada bake layered with seasoned black beans, corn, soft tortillas, and melted cheese, served with fluffy cilantro-lime rice for a complete and satisfying meal.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 10
• Cuisine: Latin
• Difficulty: Medium
• Cost: $1.70/serving

Dietary

• Vegetarian
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• bake
• comfort food
• savory
• kid-friendly
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 1 red bell pepper (diced)
• 2 clove garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt (to taste)
• 0.25 teaspoon black pepper (to taste)
• 2 can black beans (rinsed and drained)
• 1 cup frozen corn
• 1 can mild enchilada sauce
• 12 corn tortillas (6-inch)
• 2 cup Monterey Jack cheese (shredded)
• 2 cup white rice (uncooked)
• 4 cup water
• 0.25 cup fresh cilantro (chopped)
• 1 tablespoon lime juice

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add diced yellow onion and red bell pepper and cook until softened, about 5 minutes.
3. Stir in minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
4. Add rinsed black beans, frozen corn, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper. Cook for 3-5 minutes, mashing some of the beans for a creamier texture. Remove from heat.
5. Pour half of the mild enchilada sauce into the bottom of the prepared baking dish, spreading evenly.
6. Dip each corn tortilla briefly in the remaining enchilada sauce (or use water/broth if you prefer to conserve sauce). Spoon about 1/4 cup of the black bean mixture into the center of each tortilla, roll up tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
7. Top the rolled tortillas with the remaining enchilada sauce and sprinkle evenly with shredded Monterey Jack cheese.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot. Let stand for 5 minutes before serving.
9. While the enchiladas bake, combine uncooked white rice, water, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender.
10. Fluff the cooked white rice with a fork, then stir in chopped fresh cilantro and lime juice.
11. Serve the enchilada bake hot with a side of cilantro-lime rice.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

• Calories: 420
• Protein: 19.5 g
• Carbohydrates: 54.2 g
• Fat: 13.5 g
• Fiber: 9.8 g
• Sodium: 780 mg
• Saturated Fat: 6.8 g
• Sugar: 5.1 g
• Cholesterol: 30 mg