• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Subscribe
  • Save Recipes!
  • About
  • Salads
  • Pasta
  • Chicken
  • Seafood
  • All Main Courses
  • Latest Recipes
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Subscribe
    • Save Recipes!
    • About
    • Salads
    • Pasta
    • Chicken
    • Seafood
    • All Main Courses
    • Latest Recipes
    • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Black Bean and Beef Enchilada Casserole

    By Julia | Updated: Jul 04, 2023 | Published: Feb 28, 2015 | 90 Comments

    142.8K shares
    • Facebook1.6K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    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.

    been and beef enchilada casserole, mexican dish, mexican recipe, pinto bean and black bean recipe

     

    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!

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

    I love making casserole dishes with corn tortillas and this one is no exception! Using corn tortillas makes this a gluten free recipe!

    gluten free casserole recipes, gluten free dinner, gluten free enchilada casserole recipe

    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!

    gluten free enchiladas, gluten free casserole, pinto beans and black beans with ground beef and green chili peppers

    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.

    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 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!

    Mexican-inspired dishes, Mexican recipe, Tex-Mex, Southern recipe, Mexican dinner, gluten free dinner

    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 ¼ 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 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):

    place tortilla at the bottom of the baking dish

    2. Spread ⅓ of the meat-bean mixture over the corn tortillas:

    Top tortillas with meat mixture with pinto beans and black beans

    3. Top with ⅓ 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 ⅓ 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.

    4.81 from 77 votes

    Black Bean and Beef Enchilada Casserole

    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!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 30 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Main Course
    Cuisine Mexican, Southwestern, Tex-Mex
    Servings 8 servings
    Calories per serving 494 kcal
    Author: Julia

    Ingredients

    • ½ pound ground beef
    • 1 small onion chopped
    • 1 ½ 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

    Instructions 

    How to make the 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 ¼ 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.

    Assemble the casserole:

    • 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 ⅓ of the meat-bean mixture over the tortillas. Top with ⅓ of sour cream, dropping it in small dollops all over, then carefully spreading it over the meat-bean mixture. Top the sour cream with ⅓ 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.

    Nutrition

    Nutrition Information
    Black Bean and Beef Enchilada Casserole
    Amount per Serving
    Calories
    494
    % Daily Value*
    Fat
     
    23
    g
    35
    %
    Saturated Fat
     
    12
    g
    75
    %
    Cholesterol
     
    64
    mg
    21
    %
    Sodium
     
    613
    mg
    27
    %
    Potassium
     
    711
    mg
    20
    %
    Carbohydrates
     
    50
    g
    17
    %
    Fiber
     
    13
    g
    54
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    22
    g
    44
    %
    Vitamin A
     
    860
    IU
    17
    %
    Vitamin C
     
    7.5
    mg
    9
    %
    Calcium
     
    250
    mg
    25
    %
    Iron
     
    4.1
    mg
    23
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    « Breakfast Egg Muffins with Bacon and Spinach
    Penne Pasta in Creamy Vodka Tomato Sauce with Mushrooms »
    142.8K shares
    • Facebook1.6K

    Reader Interactions

    Comments

      Submit your question or provide a review of the recipe + star rating RIGHT HERE. Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Laney Saulnier

      July 07, 2024 at 5:19 pm

      I had Birria meat so I subbed it. Added homemade refried beans & green chilis. Splashed some consommé instead of enchilada sauce & yogurt instead of sour cream. Oh, and only had flour tortillas- we’ll see how it turns out (-;

      Reply
      • Julia

        July 23, 2024 at 4:30 am

        I admire your creativity and quick thinking, Laney! 🙂

        Reply
    2. Teresa

      June 22, 2024 at 3:02 pm

      Could you use cream cheese instead of sour cream my family doesn't care for sour cream I have used it as sub before but thought I'd ask

      Reply
      • Julia

        June 25, 2024 at 4:29 pm

        Hi Teresa, yes, you can use cream cheese instead of sour cream - that would be delicious! You can also thin it out (at room temperature) with a small amount of milk or half-and-half.

        Reply
    3. Melanie Calestino

      May 15, 2024 at 3:18 pm

      I love this recipe. I substitute fresh corn and omit the pinto beans. I also add some chopped fresh jalapeños to the meat mixture.

      Reply
      • Julia

        May 15, 2024 at 6:15 pm

        Thank you, Melanie, for your review! Glad you enjoy this recipe 🙂

        Reply
    4. Peggy Poenisch

      January 15, 2024 at 4:21 am

      This is delicious. I leave out the tortillas so it complies with my diet.

      Reply
      • Julia

        January 17, 2024 at 7:16 pm

        Peggy, I am so glad you love this recipe! Thank you for your review and the 5-star rating! ❤️

        Reply
        • Jolene

          February 19, 2024 at 6:10 pm

          Can you freeze the leftovers?

          Reply
          • Julia

            February 21, 2024 at 10:56 am

            Jolene, yes, this freezes well!

            Reply
    5. Karen

      September 10, 2023 at 6:10 pm

      Can you freeze this?

      Reply
    6. brent walker

      March 29, 2022 at 4:18 pm

      My family prefers flour tortillas. Can they be substituted for the corn? Any suggested modifications to the recipe? Thanks!

      Reply
      • Julia

        March 29, 2022 at 5:28 pm

        Hi Brent! You can just use flour tortillas without changing the recipe - as long as they are of similar size or fit your baking dish. Enjoy!

        Reply
    7. Lisa Angell

      January 10, 2022 at 8:10 pm

      This is a huge go to for us!! We usually add frozen corn to the meat mixture and double up the meat & a little less sour cream- turns out great every time!! Definitely a favorite in this house- thanks!!

      Reply
      • Julia

        February 11, 2022 at 10:42 pm

        Lisa, thank you so much for such an enthusiastic comment! 🙂 Thank you for sharing your changes and for the 5-star review!

        Reply
    8. Jackie

      May 27, 2021 at 2:43 pm

      Can you freeze this?

      Reply
      • Shirley a Louther

        January 10, 2024 at 12:45 pm

        I freeze the filling without the tortillas,& cheeses. Then when I want to serve I can thaw, continue with instructions for layering.
        Shirley

        Reply
    9. Melissa

      January 26, 2021 at 3:51 pm

      I have made this recipe three times now. I like making this recipe when the craving for tacos or nachos sets in. It has all of the flavors with none of the mess. Plus the leftovers store well in the fridge and reheat easily in the microwave. I made it ahead of time yesterday and it came out perfectly baked meaty cheesy Tex mex deliciousness today. I tweaked the recipe a little by omitting pinto beans and subbing with Mexican style corn and sliced black olives. I personally like spicy food, so I doubled up on the cumin and chili powder and added minced garlic as well. I also added in a couple of fresh diced tomatoes and a bell pepper that would have been garbage in a few more days. This recipe has definitely become part of the regular dinner rotation.

      Reply
    « Older Comments

    Primary Sidebar

    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

    Connect with Julia on Social Media:

    • Facebook
    • Pinterest
    • Instagram
    Get Julia's new recipes by e-mail:
    Subscribe by E-mail

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Affiliate Disclosure

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2012-2025 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required