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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!

Course Main Course
Cuisine Mexican, Southwestern, Tex-Mex
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 494 kcal
Author Julia


  • 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


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*
Fat 23g35%
Saturated Fat 12g75%
Cholesterol 64mg21%
Sodium 613mg27%
Potassium 711mg20%
Carbohydrates 50g17%
Fiber 13g54%
Sugar 5g6%
Protein 22g44%
Vitamin A 860IU17%
Vitamin C 7.5mg9%
Calcium 250mg25%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.