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Black Bean and Beef Enchilada Casserole

Last Updated: Feb 25, 2018 | 57 Comments

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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! 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!

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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!

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!

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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 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 1/3 of the meat-bean mixture over the corn 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.

4.84 from 6 votes
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Black Bean and Beef Enchilada Casserole
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

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!

Course: Main Course
Cuisine: Mexican, Southwestern, Tex-Mex
Servings: 8 servings
Calories: 494 kcal
Author: Julia
Ingredients
  • 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
Instructions
How to make 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.
Assemble the casserole:
  1. 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)
  2. 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.
  3. Bake at 375 F for 25 minutes covered, then remove foil, top with shredded cheddar cheese, and bake for 10 more minutes uncovered.
Nutrition Facts
Black Bean and Beef Enchilada Casserole
Amount Per Serving
Calories 494 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 12g 60%
Cholesterol 64mg 21%
Sodium 613mg 26%
Potassium 711mg 20%
Total Carbohydrates 50g 17%
Dietary Fiber 13g 52%
Sugars 5g
Protein 22g 44%
Vitamin A 17.2%
Vitamin C 9.1%
Calcium 25%
Iron 22.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Beans, Beef, Black beans, Cheddar cheese, Cheese, Dinner, Gluten Free, Legumes, Recipe Published: Feb 28, 2015 Updated: Feb 25, 2018 57 Comments

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Reader Interactions

Comments

  1. Jen

    Jan 28, 2019 at 10:24 pm

    Could you make this with flour tortillas?

    Reply
    • Julia

      Jan 31, 2019 at 7:58 pm

      Yes, you can! It won’t be gluten free, but the recipe will certainly work!

      Reply
  2. Jeanne

    Jan 25, 2019 at 7:19 am

    I made this, but substituted 1 lb. ground chicken for the ground beef. I used 15 ounces Enchilada sauce due to ground chicken being a bit drier than ground beef. My teenage son is a very picky eater. He had 2 servings and said this is definitely a keeper. My husband really liked this also!

    Reply
    • Julia

      Jan 31, 2019 at 8:24 pm

      So happy to hear your family enjoyed this dish! Thank you for leaving your wonderful feedback!

      Reply
  3. Lisa Killingsworth

    Sep 22, 2018 at 12:18 am

    I made this tonight and it was soooo good!!
    The only thing I add was queso fresco cheese in each layer and on top. Really rich! I served with lime wedge and shredded lettuce.
    Thank you

    Reply
    • Julia

      Oct 05, 2018 at 3:49 pm

      So glad you liked this recipe! 🙂

      Reply
  4. Travis

    Aug 27, 2018 at 10:08 pm

    Made this again but added some fresh lime juice (1 whoe lime) and about a cup of fresh chopped cilantro as well as can of rotel tomatoes (drained)

    Yum

    Reply
    • Julia

      Aug 29, 2018 at 10:32 am

      Glad you liked it! Adding freshly squeezed lime juice and fresh chopped cilantro sounds delicious!

      Reply
  5. Judy

    Jul 29, 2018 at 10:14 am

    In future postings please add the name of the recipe to the pics, it’s easier to find your recipes. Thanks

    Reply
    • Julia

      Jul 31, 2018 at 4:26 pm

      Yes, there are a lot of improvements that have to be made to my recipes.

      Reply
  6. Ann Allen

    Jul 03, 2018 at 12:08 pm

    can you make a day in advance and store in fridge?

    Reply
    • Julia

      Jul 16, 2018 at 2:07 pm

      Yes, you can definitely make this in advance, cover it air-tight, store it in the fridge, and then cook the casserole the next day.

      Reply
  7. Julie

    Apr 23, 2018 at 7:56 pm

    Good, tastes more like chili than enchiladas.

    Reply
    • Julia

      May 03, 2018 at 4:53 pm

      Thank you, Julie! I am glad you enjoyed it!

      Reply
  8. VIRGINIA HOLLENBECK

    Apr 17, 2018 at 6:56 pm

    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!

    Reply
    • Julia

      May 03, 2018 at 5:51 pm

      Thank you! Adding corn sounds delicious!

      Reply
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