Go Back
- 2 cups black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup salsa (your choice of heat level) - 1 teaspoon chili powder - 1 teaspoon ground cumin - 2 cups shredded cheddar cheese - 8 corn tortillas - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - Fresh cilantro, for garnish (optional)

Quick Bean and Cheese Enchilada Bake

Discover the Cheesy Delight Bean Enchilada Bake, a flavorful and hearty vegetarian dish that's perfect for gatherings or family dinners. Packed with black beans, corn, salsa, and melted cheddar cheese, this easy-to-make recipe offers a comforting meal that everyone will love. Follow simple layering techniques for a satisfying eat that blends delicious ingredients. Serve it with a fresh salad or garnishes for an appealing presentation that adds a touch of elegance to your table. Enjoy a wholesome dish that’s not only nutritious but also bursting with flavor!
Print Recipe Pin Recipe

Ingredients
  

2 cups canned black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup salsa (choose your favorite variety)

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

8 corn tortillas

2 cups shredded cheddar cheese (or your preferred cheese blend)

1 cup sour cream or Greek yogurt (for serving)

Fresh cilantro, chopped (for garnish)

Sliced green onions (optional, for garnish)

Instructions
 

Preheat Oven: Set your oven to preheat at 375°F (190°C).

    Prepare the Filling: In a large mixing bowl, combine the rinsed black beans, corn kernels, salsa, chili powder, cumin, and season with salt and pepper. Stir thoroughly until all ingredients are nicely blended.

      Layer the Tortillas: In a 9x13-inch baking dish, start by spreading a thin layer of the bean mixture on the bottom to help prevent the tortillas from sticking. Place 4 corn tortillas on top, cutting or overlapping them as needed to ensure the base is fully covered.

        Add Filling: Evenly distribute half of the remaining bean mixture over the first layer of tortillas, then sprinkle with 1 cup of shredded cheese, covering it well.

          Repeat Layers: Add another layer of 4 corn tortillas over the cheese. Spread the rest of the bean mixture on top, and finish by sprinkling the remaining 1 cup of cheese evenly over everything.

            Bake the Enchiladas: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden brown on top.

              Serve: Once baked, let the enchilada bake cool for a few minutes before cutting into squares. Serve warm, topped with dollops of sour cream or Greek yogurt, and garnish with fresh cilantro and sliced green onions, if desired.

                Prep Time: 15 mins | Total Time: 50 mins | Servings: 6

                  Presentation Tips: For an appealing look, serve each portion on a colorful plate and sprinkle additional cilantro on top for a fresh finish. Adding a few lime wedges on the side can also elevate the dish both visually and flavor-wise.