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Black Bean and Beef Enchilada Casserole

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Black Bean and Beef Enchilada Casserole (with pinto beans, black beans, green chili peppers, cheese, and green onions) – quick and easy-to-make dinner, great for leftovers!

been and beef enchilada casserole with pinto beans, black beans, green chili peppers, sour cream, corn tortillas, shredded cheddar cheese, enchilada sauce

I have a weak spot for casseroles and make them quite often: they are so easy to prepare and assemble, as long as you have all of the ingredients. This casserole dish is full of Mexican, Tex-Mex, Southwestern flavors – it’s a great family recipe with lots of flavor, without being overly spicy!

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While you can assemble this dish and cook it right away, it can also be refrigerated and cooked the next day – which is perfect if you need to prepare a dinner in advance and don’t want to rush the next day!

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I made this casserole in 2.8 L (3 quart) baking dish, which produced a generous number of servings, at least 8! You can feed a lot of people with this casserole, or save it for leftovers.

gluten free enchilada casserole recipe, cheddar cheese, green onions, black beans, pinto beans, beef

Below, I have step-by-step photos on how to assemble this casserole dish – it’s very easy and didn’t really require any step-by-step pictures, but I did them anyway. The step-by-step photos are for the first layer, remember to repeat it 3 times as you have 3 layers in your casserole dish. Also, for the final layer, I reversed the order of beef mixture and sour cream, by adding sour cream and enchilada sauce first, then the remaining beef mixture with cheese on top. That made for a very nice presentation and one good looking meal!

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Black Bean and Beef Enchilada Casserole with sour cream, cheddar cheese, and green onions on top

And, here are step-by-step photos:
First, we have to prepare a bean-meat mixture. In a large skillet, on medium-high heat, cook the ground beef, chopped onion until meat is no longer pink, drain all the fat/liquid from the pan. Add chili powder, cumin, and 1/4 teaspoon of salt into the meat mixture and cook, stirring, for about a minute, to let the spices mix in and until onion is soft:

cooking ground beef, onion, chili, and cumin for beef enchilada casserole

Add drained and rinsed black beans and pinto beans, and undrained chili peppers into meat mixture off heat. Taste the meat-bean mixture, and add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed:

stirring pinto beans, black beans, and green chili peppers into ground beef for enchilada casserole recipe

Assembling the casserole. Remember to repeat these steps 3 times, for 3 layers.
1. Place 4 tortillas on the bottom, overlapping to cover the bottom of the casserole dish ( Use 2.8 L (3 quarts) rectangular baking dish – 11 inches long x 8.5 inches wide x 3 inches deep):

place tortilla at the bottom of the baking dish

2. Spread 1/3 of the meat-bean mixture over the tortillas:

Top tortillas with meat mixture with pinto beans and black beans

3. Top with 1/3 of sour cream, dropping it in small dollops all over:

Top the meat mixture with sour cream

4. Then carefully spread the sour cream over the meat-bean mixture:

spread the sour cream over the meat mixture

5. Top the sour cream with 1/3 of enchilada sauce:

Top the mixture with enchilada sauce - spread enchilada sauce and sour cream over the beans and beef (enchilada casserole)

Repeat these layers 2 more times (3 total layers)
NOTE: For the final layer, reverse the order of beef mixture and sour cream, by adding sour cream and enchilada sauce first (over the tortillas), then top the sour cream and enchilada sauce with the the remaining beef mixture with cheese on top.
Bake at 375 F for 25 minutes covered, then remove foil, top with shredded cheddar cheese, and bake for 10 more minutes uncovered.

Black Bean and Beef Enchilada Casserole

Prep Time: 30 minutes

Cook Time: 35 minutes

Yield: 8 servings

Black Bean and Beef Enchilada Casserole

Ingredients

  • 1/2 pound ground beef
  • 1 small onion, chopped
  • 1 and ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 can pinto beans, drained and rinsed (15 oz)
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can diced green chili peppers (4 oz)
  • 1 (16 oz) container sour cream
  • ¼ teaspoon salt
  • 12 corn tortillas (6 inches in diameter each)
  • 1 can enchilada sauce (10 oz)
  • 1 cup shredded cheddar cheese

Instructions

    Preparing the bean-meat mixture:
  1. In a large skillet, on medium-high heat, cook the ground beef, chopped onion until meat is no longer pink, drain all the fat/liquid from the pan. Add chili powder, cumin, and 1/4 teaspoon of salt into the meat mixture and cook, stirring for about a minute, to let the spices mix in and until onion is soft. Add drained and rinsed black beans and pinto beans, and undrained chili peppers into meat mixture off heat. Taste the meat-bean mixture, and add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed. Set aside.
  2. Assembling the casserole:
  3. Use 2.8 L (3 quarts) rectangular baking dish - 11 inches long x 8.5 inches wide x 3 inches deep. Place 4 tortillas on the bottom, overlapping to cover the bottom of the casserole dish. Spread 1/3 of the meat-bean mixture over the tortillas. Top with 1/3 of sour cream, dropping it in small dollops all over, then carefully spreading it over the meat-bean mixture. Top the sour cream with 1/3 of enchilada sauce. Repeat layers 2 more times (3 total layers)
  4. NOTE: For the final layer, reverse the order of beef mixture and sour cream, by adding sour cream and enchilada sauce first (over the tortillas), then top the sour cream and enchilada sauce with the the remaining beef mixture with cheese on top.
  5. Bake at 375 F for 25 minutes covered, then remove foil, top with shredded cheddar cheese, and bake for 10 more minutes uncovered.
http://juliasalbum.com/2015/02/black-bean-and-beef-enchilada-casserole-recipe/

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{ 32 comments… add one }
  • [email protected]'s Recipes March 1, 2015, 2:33 pm

    This is my kind of healthy comfort meal!

  • Matt March 1, 2015, 8:23 pm

    Mmmm 🙂

  • Ashley March 1, 2015, 8:24 pm

    I have such a soft spot for mexican-style casseroles like this! Looks fantastic!

  • Tina March 2, 2015, 6:17 pm

    Was wondering if this could be made ahead, frozen and then eaten at a later date?
    Thanks

  • Chris @ The Café Sucré Farine March 3, 2015, 6:12 pm

    Looks like what I want for dinner tonight!

  • Chris @ The Café Sucré Farine March 3, 2015, 6:12 pm

    Looks like what I want for dinner tonight!

  • Susan Donaldson March 3, 2015, 6:59 pm

    Black Bean, Beef and Enchilada Casserole– Next time I will delete the Pinto Beans and add cheese to each layer. Very Good!

  • Liz March 5, 2015, 6:21 pm

    I love everything about this enchilada casserole—packed with protein and pure deliciousness!

  • Elena Shetty March 9, 2015, 1:43 pm

    Love the ideas of meat-bean mixture. The colors are beautiful. I could feel its taste even with my eyes.

  • Mary Anne Hoben January 1, 2016, 3:52 pm

    Most enchilada sauces have wheat flour as a thickener so be careful if you need this to be gluten free. I make my own enchilada sauce and it really tastes so much better than canned.

    • Lindsey August 14, 2016, 11:49 pm

      I realized this tonight too, thankfully I thought to check before I served to my gluten free guest! Whew!

  • Karen @ The Food Charlatan January 15, 2016, 6:52 pm

    Julia, the women’s activity group at my church did a “freezer meal” demo last night and this recipe was one of the ones they chose 🙂 It’s super delicious! I like the layers of sour cream! 🙂

  • Katie J March 28, 2016, 2:55 pm

    This looks delicious! How critical is the sour cream in this recipe? I am not usually a big fan of it so was wondering if it could be removed or substituted for something else?

    • Misty September 8, 2016, 7:58 pm

      I think cream cheese would be good for a substitute in this. I might try it with half sour cream and half cream cheese next time.

  • Debbie M June 21, 2016, 8:38 pm

    This was delish. For two of us, I cut the bean amount in half and did only two layers. I also used taco sauce instead of enchilada sauce. Served with chopped onion, shredded lettuce, and grape tomatoes. Thank you for the inspiration.

  • Lindsey August 14, 2016, 11:47 pm

    I made this tonight; it was absolutely delicious! Although, I feel the need to add that many enchilada sauces are NOT gluten free. I chose this recipe because it was labeled as GF because my boyfriend’s mother (who has a severe gluten intolerance) was coming over for dinner. As I was cleaning up when the casserole was in the oven, I had a “lightbulb” moment and double checked the enchilada sauce can. It contained wheat flour. It wasn’t something I thought to check but I’m glad I did before she ate it. So just a note to those cooking for a person with Celiacs or a gluten intolerance— double check your ingredients! Thanks for sharing, it was delicious! 🙂

  • RoseAnn November 18, 2016, 1:25 am

    Wow, a great recipe! Will use again and again. I used Trader Joe’s Enchilada Sause, it’s the best! Also used Fat free sour cream, not quite 16 ounces. Served to company, we all had two helpings so don’t count on eight servings, maybe six. I don’t know if TJ’s is gluten free.

    • Julia December 20, 2016, 4:59 pm

      Thank you, RoseAnn, for taking your time and leaving a comment! I am so glad you enjoyed this recipe – it’s one of my favorites!

  • Joyce Bowler January 28, 2017, 12:32 pm

    This has become one of my favorite recipes! My husband agrees! Very easy to prepare and the taste is amazing.

    • Julia January 30, 2017, 11:23 pm

      Hi Joyce, so glad you liked the recipe! Thank you for your comment!

  • Debbie January 29, 2017, 4:14 pm

    Making this tonight. Can you tell me how many calories it has?

  • Yaritza Licha February 14, 2017, 9:48 am

    Hello. I made this recipe with chicken instead of meat and came out great. Thanks!!!

    • Julia March 12, 2017, 11:15 pm

      Thank you for your feedback! Great to know that chicken worked well here as well!

  • Jeri Reichanadter March 27, 2017, 11:01 am

    Loved this recipe! We modified it a touch as we don’t like peppers. So we left them out and added an extra 1/2 pound of ground beef. We plan to make it a go-to regular dish at our house! Can’t wait to try it with chicken!

  • Farrel April 1, 2017, 10:38 pm

    I made this casserole tonight and it was delicious, husband and I both loved it! I used a lb. of ground bison (love the taste and lack of fat) and added fresh chopped green onion after it came out of the oven. I might also add diced bell peppers and tomatoes before serving next time around. Wonderful recipe that I will make again.

  • tattoo April 9, 2017, 2:28 pm

    I made this casserole tonight and it was delicious, husband and I both loved it! I used a lb. of ground bison (love the taste and lack of fat) and added fresh chopped green onion after it came out of the oven. I might also add diced bell peppers and tomatoes before serving next time around. Wonderful recipe that I will make again..

  • tattoo fonts April 9, 2017, 8:47 pm

    I made this casserole tonight and it was delicious, husband and I both loved it! I used a lb. of ground bison (love the taste and lack of fat) and added fresh chopped green onion after it came out of the oven. I might also add diced bell peppers and tomatoes before serving next time around. Wonderful recipe that I will make again..

  • Joann Bezek April 29, 2017, 12:01 pm

    This was incredible!! So easy and so fast, but oh, so good. We did have enough leftover for a second day….my husband is a big eater. He said this is definitely a keeper. It will fall right into our meal rotation with no problem. Thank you for a wonderfully delish dish!

  • Belinda September 23, 2017, 3:47 pm

    your web sucks! too many advertisements. I cant even print out and try a recipe without having to print out an advertisement to go with it.

    • Sharlene October 16, 2017, 9:26 pm

      I agree. I never clicked on anything and had my webpage be redirected numerous times. It is really annoying and once this recipe was made I just saved It so I won’t have to be coming back here.

  • Carol October 16, 2017, 7:36 pm

    Found this to be kind of bland. I did use two cans of green chiles.

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