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!
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 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:
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 ⅓ of the meat-bean mixture over the corn tortillas:
3. Top with ⅓ 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 ⅓ 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
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 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.
Don't have tortillas so I'm using tortilla chips instead!! And I did all three layers the same. Fingers crossed it comes out good!
I used 1 lbs of extra lean ground beef and used pepperchini in place of green peppers.with green enchilada sauce.
Again fingers crossed. Trying try different things for dinner thanks for your recipe
You're welcome! Enjoy and I hope you like this casserole! 🙂
I just made this dish tonight! Easy and delicious!
I used 1lb of extra lean beef and doubled the cumin and chili powder. I used a 12oz enchilada sauce.I kept every thing else the same !
Thanks for sharing! Will make this again, my family loved it!!
So glad to hear that your family enjoyed this enchilada casserole! And, yes, the more cumin and chili powder, the better! 🙂
Just a quick note: The ingredient list doesn't call for enchilada sauce. I printed this to take to grocery store to get everything and guess what I forgot.... UGH. Going to try again with the sauce.
It is a lot easier to spread the sour cream on the tortilla rather than on top of the meat mixture.
Yes, it's easier but I prefer to spread the sour cream over the meat-bean mixture because then it blends in with meat-bean mixture better when being cooked.
Found this to be kind of bland. I did use two cans of green chiles.
Maybe add extra spices next time, even maybe more salt?
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.
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.
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!
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..
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..
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.
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!
Hello. I made this recipe with chicken instead of meat and came out great. Thanks!!!
Thank you for your feedback! Great to know that chicken worked well here as well!
Making this tonight. Can you tell me how many calories it has?
This has become one of my favorite recipes! My husband agrees! Very easy to prepare and the taste is amazing.
Hi Joyce, so glad you liked the recipe! Thank you for your comment!
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.
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!