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! This enchilada casserole is gluten free as it is made with corn tortillas and gluten free 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 black been and beef enchilada casserole dish is full of Mexican, Tex-Mex, Southwestern flavors – it’s a great family recipe with lots of flavor, without being overly spicy!
I love making casserole dishes with corn tortillas and this one is no exception! Using corn tortillas makes this a gluten free recipe!
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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!
I made this enchilada 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.
Below, I have step-by-step photos on how to assemble this black bean and beef enchilada 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!
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:
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:
Assembling the casserole. Remember to repeat these steps 3 times, for 3 layers.
1. Place 4 corn 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):
2. Spread 1/3 of the meat-bean mixture over the corn tortillas:
3. Top with 1/3 of sour cream, dropping it in small dollops all over:
4. Then carefully spread the sour cream over the meat-bean mixture:
5. Top the sour cream with 1/3 of enchilada sauce:
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 with pinto beans, black beans, green chili peppers, cheese, and green onions - quick and easy-to-make dinner! This enchilada casserole is gluten free as it is made with corn tortillas and gluten free enchilada sauce. This recipe is full of Mexican, Tex-Mex, Southwestern flavors!
- 1/2 pound ground beef
- 1 small onion chopped
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 15 oz pinto beans , drained and rinsed
- 15 oz black beans , drained and rinsed
- 4 oz green chili peppers (from the can, diced)
- 16 oz sour cream
- ¼ teaspoon salt
- 12 corn tortillas (6 inches in diameter each)
- 10 oz enchilada sauce (use gluten free)
- 1 cup cheddar cheese shredded
- 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.
- 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)
- 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.
Good, tastes more like chili than enchiladas.
Thank you, Julie! I am glad you enjoyed it!
I’ve made this a few times, and add drained corn to it to kick up the flavor a notch. I also use 12oz of enchilada sauce with it, Great recipe!
Thank you! Adding corn sounds delicious!